This risotto leans into celery in a smart way, leafy tops for aroma, then diced stalk added in two rounds for both flavor and texture. It finishes with butter, Parmesan, parsley, and black pepper.
Risotto with Celery
This risotto leans into celery in a smart way, leafy tops for aroma, then diced stalk added in two rounds for both flavor and texture. It finishes with butter, Parmesan, parsley, and black pepper.
Ingredients
Equipment
Method
- Keep the broth at a very slow, steady simmer near the risotto pot.
- In a broad, sturdy pot over medium-high heat, cook onion in 2 tbsp butter and the oil until translucent. Add half the diced celery, all the chopped celery leaves, and a pinch of salt. Cook 2 to 3 minutes, stirring to coat.
- Add the rice and stir until coated. Add 1/2 cup (120 ml) simmering broth and continue cooking as for basic risotto, adding broth as needed.
- After the rice has cooked 10 minutes, add the remaining diced celery and keep stirring and adding broth as needed.
- Cook until the rice is tender but firm, with barely enough liquid left for a somewhat runny consistency. Off heat, stir in pepper, the remaining butter, and all the Parmesan until melted and clinging. Taste and correct for salt, mix in parsley, and serve promptly.