Celeriac & Chestnut Risotto

Peel the celeriac and slice it roughly and thinly as it’ll cook quicker.

In a casserole pan “sweat” half of the onion in some oil, then add the celeriac. Season with salt and pepper, cover with a lid and cook until soft on a low heat.

Once ready, blend well until you have a smooth purée.

Gently fry the remaining chopped onion with some olive oil and a pinch of salt for about
10-15 minutes on low heat, until caramelised. Keep to one side.

In a large casserole pan, start to roast the rice on a low heat with a pinch of salt, without adding oil. Keep stirring, so it doesn’t catch on the bottom of the pan or burn. When the rice is very hot, pour the white wine in. Then, set the cooking time to 15 minutes and add the simmering stock a ladle at a time, little by little, stirring occasionally.

Halfway through, add the caramelised onion and celeriac purée to the rice.

Quickly roast the chestnuts in the butter.

Once the risotto is ready, add the grated cheese and butter to the rice (as well as the brown butter from the chestnuts). Stir with energy to incorporate extra air until the risotto is nice and creamy. Season to taste.

Top with the roasted chestnuts and toasted hazelnuts. Sprinkle with chopped rosemary and serve straight away.