Celeriac risotto

Celeriac Risotto

Here is a recipe for celeriac risotto! Hazelnuts add crunch to this melt-in-the-mouth dish. 🌰🤤

30 minutes

Recipe for 4 people

Dish

🍚 Ingredients:

✔️ 1/2 celeriac

✔️ 500 g button mushrooms

✔️ 400 ml heavy cream

✔️ 100 g Parmesan cheese

✔️40 g hazelnuts

✔️ Olive oil

✔️ Salt

✔️ Pepper

👨‍🍳 Preparation:

1. Peel the celeriac and cut it into pieces.
2. Blend the celeriac pieces until finely chopped.
3. Wash and slice the mushrooms.
4. Crush the hazelnuts.
5. Heat the cream in a saucepan over low heat with 400 ml of water and, if desired, half a vegetable stock cube. Season with salt and pepper.
6. When the cream comes to a boil, add the celeriac pieces to the saucepan and mix well. Cover and cook for about 8 minutes over very low heat.
7. Pour a drizzle of olive oil into a hot frying pan. Sauté the mushrooms for 5 minutes. Season with salt and pepper.
8. Turn off the heat under the saucepan when the celery is cooked. Add the Parmesan cheese and mix. Serve the celery risotto with the mushrooms and hazelnuts!

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