Celeriac and Chestnut Risotto

Name: Celeriac and Chestnut Risotto (Risotto al Sedano Rapa con Castagne e Nocciole)
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: 120 g chestnuts, cooked and peeled; 40 g unsalted butter; 1 small onion, chopped; 100 ml dry white wine; 1 litre chicken stock; 1 sprig rosemary, chopped; 20 g toasted hazelnuts, chopped; 1 small celeriac, peeled and thinly sliced; 380 g arborio risotto rice; 2 tbsp extra-virgin olive oil; 40 g Grana Padano, grated; Salt and black pepper, to taste

Risotto al Sedano Rapa con Castagne e Nocciole

Preparation info

Serves:
4

Difficulty
Easy
Ready in
55 min

Appears in

Better Than Nonna

By Danilo Cortellini

Published 2024

About

Celeriac and chestnuts are a match made in heaven, especially when topped off with aromatic rosemary. I’ve used them all in this indulgent winter warmer dish, along with plenty of cheese and butter. What more could you want?

Ingredients

2 tbsp extra-virgin olive oil
1 small onion, chopped
1 small celeriac, peeled and

Europe
Italy
Main course
Winter
Mediterranean
Gluten-free

Method

Heat a glug of olive oil in a large casserole pan over a low heat then sweat the onion for about 15 minutes until golden. Add the celeriac (the thinner it’s sliced, the quicker it’ll cook) and season with salt and pepper. Cover with a lid and cook for another 15 minutes or until the celeriac is soft. Stir occasionally to make sure it isn’t catching on the pan and add a ladle of water if it’s dr