Celeriac risotto

Serves 4

Ingredients

Puree

• 1 celeriac (about 500g)
• 500ml milk

Risotto

• 1 tbsp olive oil
• 1 white onion, peeled and finely diced
• 300g cups Koshihikari or Carnaroli rice
• 625ml low salt vegetable stock
• 125ml white wine
• 1 tbsp white miso
• 2 tbsp mascarpone cheese
• 350g king oyster mushrooms

To serve

• Shaved pecorino cheese
• Sauteed King oyster mushrooms
• Extra virgin olive oil
• Puffed buckwheat

Instructions

Start on the puree

1. Remove the tough base of the celeriac and peel away the outer skin. Cut in half and slice thinly.
2. In a pot cover, the celeriac with the milk and a splash of water and 1tsp of salt.
3. Bring to the boil over a high heat then reduce to a simmer and let cook for 15 minutes or until a fork poked into it goes in easily.
4. Strain the celeriac through a sieve, reserving some of the liquid, transfer to a blender until smooth, adding a little cooking liquid to loosen if necessary.

How to prepare the mushrooms and risotto

1. Slice mushrooms thinly, sprinkle with salt and lay on kitchen paper to absorb excess liquid for 20 minutes.
2. Heat a large skillet over medium heat, add a splash of olive oil and fry the mushrooms in a single layer until browned and crisp, set aside on kitchen paper.
3. Pour the oil into a large pot and set over a medium heat on the stove. Once hot, add the onions and cook for 5 minutes just to soften slightly. Add the rice and stir, cooking for a few minutes to lightly toast the rice.
4. Add the white wine and cook until fully absorbed.
5. In a jug, mix the vegetable stock and miso.
6. Pour a ladleful of stock into the pot. Turn the heat down to medium-low and stir until the liquid has all been absorbed by the rice. Keep doing this, gradually adding the liquid and stirring the risotto pretty much constantly until all the liquid is used. This should take about 20-25 minutes. Taste the rice to check it is done (slightly al dente) then stir in the celeriac puree and mascarpone. Taste and season with salt if needed before serving.

Time to enjoy your hard work

Divide the risotto between 4 plates. Top with the roasted mushrooms and some shaved pecorino, puffed buckwheat and a drizzle of olive oil. If available, thinly shave some black truffle on top. Enjoy!