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: 40 g unsalted butter; 1 small onion, chopped; 20 g toasted hazelnuts, chopped; 40 g Grana Padano, grated; 100 ml dry white wine; Salt and black pepper, to taste; 120 g chestnuts, cooked and peeled; 380 g arborio risotto rice; 1 litre chicken stock; 2 tbsp extra-virgin olive oil; 1 small celeriac, peeled and thinly sliced; 1 sprig rosemary, chopped

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

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

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Part of

Quick & Cheffy

Zina Gutmanis

2 months ago from United States

Restaurant-worthy side dish. I had to toss the chestnuts as they went bad. Apparently, they only last a few days on the counter-who knew? But the celeriac risotto alone was very flavorful. I only used a little over 1/2 c of the celeriac purée; the rest will flavor my next batch of mashed potatoes. Served w pan fried rockfish- very elegant.

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