Ease of Preparation: Medium
Yield: 4 portions, as a main
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 surprisingly crisp, clear celery flavour.
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 (30 ml) celery seeds, tied in a cheesecloth sachet
Celery Root Risotto:
- 2 tablespoons (30 ml) butter
- 1 large clove garlic, finely minced
- 1 small yellow onion, finely minced
- 2 cups (470 ml) celery root, small dice
- 1 ½ cups (350 ml) pearl barley
- 1 cup (240 ml) neutral white beer/witbier
- 6-7 cups (1.4 – 1.5 L) Celery Stock warm
- ¼ cup (60 ml) butter, cold, cubed
- 1 cup (240 ml) Pecorino cheese, grated on a rasp
- Salt and pepper
Garnish:
- Celery leaves
- Cracked black pepper
- Basil leaves, chiffonade
- Grated Pecorino cheese
Method:
For the Celery Stock:
Preheat 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 1 hour. Strain and return the stock to low heat. Keep warm.
For the Celery Root Risotto:
Heat the butter in a wide pot over medium heat. Add garlic and onion and cook until translucent, 3-4 minutes.
Add celery root and cook for 2 minutes, until starting to soften.
Add the barley and allow to toast, stirring, for 1-2 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 and serve immediately.
To Serve:
Transfer the risotto into serving dishes.
Garnish with celery leaves, cracked black pepper, chiffonade basil, and grated Pecorino.
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