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Celery root barley risotto
This fun, fresh take on classic risotto is sure to become a treasured recipe in your repertoire. Nutty and toothsome barley replaces the traditional rice, and the celery stock delivers a surprisingly crisp, clear celery flavour.
SERVES
4
Ingredients
Celery Stock
- 12 stalks celery, roughly chopped
- 2 onions, roughly chopped
- 2 celery roots, peeled and roughly chopped
- Olive oil, for tossing
- 2 tablespoons (30ml) celery seeds, tied in a cheesecloth sachet
Celery Root Risotto
- 2 tablespoons (30ml) butter
- 1 large clove garlic, finely minced
- 1 small yellow onion, finely minced
- 2 cups (470ml) celery root, small diced
- 1 1/2 cups (350ml) pearl barley
- 1 cup (240ml) beer
- 6 to 7 cups (1.4 to 1.5L) celery stock, warm
- 1/4 cup (60ml) butter, cold and cubed
- 1 cup (240ml) pecorino cheese, grated
- Salt and black pepper, to taste
Serve
- Celery leaves, for garnish
- Basil leaves, for garnish
- Pecorino cheese, grated, for garnish
- Black pepper, to season
Directions
Celery Stock
- Preheat the oven to 425° F (220° C).
- In a roasting pan, add celery, onions, celery root, and a drizzle of olive oil. Toss to combine and roast until browned, around 45 minutes.
- Add the roasted vegetables and celery seed sachet to a large pot, cover with water and simmer for one hour. Strain and return the stock to low heat. Keep warm.
Celery Root Risotto
- Heat the butter in a wide pot over medium heat. Add garlic and onion and cook until translucent, three to four minutes.
- Add celery root and cook for two minutes, until starting to soften.
- Add the barley and allow to toast, stirring, for one to two minutes, until aromatic.
- Pour in the beer and cook, stirring often, until almost dry.
- Add reserved celery stock one ladle at a time, stirring constantly, and allowing the stock to fully absorb into the barley between each addition.
- When enough of the stock has been added that the barley is cooked through but still firm (not soft), add the cold butter and Pecorino, stirring to combine.
- Season with salt and pepper.
Serve
- Transfer the risotto to serving dishes.
- Garnish with celery leaves, cracked black pepper, chiffonade basil, and grated Pecorino. Enjoy!
