One of the most aromatic of the numerous risotto dishes made with vegetables. The combination of celery and leek is culinary genius because the leek melts in the rice while the celery adds a piquancy that is subtle. We used the green part of the leek as well as the white to give the dish a bit of colour.
- 1.2 litres vegetable broth
- 320 g arborio rice / carnaroli rice
- 300 g celery, cubed small
- 200 g leeks, white part, sliced thin
- 45 g + 30 g parmigiano, grated
- 60 ml white wine
- 45 g butter
- 2 tbsp olive oil
- 10 g black pepper
- Salt, several large pinches
Sauté celery and leeks in butter and oil for 15 minutes, add the rice, toast, deglaze with the wine.
Add the stock a ladleful at a time to absorb the rice, about 20 minutes.
Add salt and test for taste, add more salt if necessary.
Sprinkle three tablespoons of cheese on top of the rice followed by the black pepper, turn off heat, cover and leave to rest for 10 minutes.
Serve garnished with more cheese.