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Celeriac Risotto with Crispy Mushrooms (+ instantpot method)

Celeriac Risotto with Roasted Mushrooms by Izy Hossack

I made this celeriac risotto a few weeks ago for our Valentine’s meal and we fell in love with it! Risotto is one of those dishes that I always forget about. Then I remember, I make it, and I’m like ‘DAMN, RISOTTO IS SO GOOD’. Then come the day-after arancini, which are probably the best leftover meal ever invented! Breadcrumbed, fried balls of rice, filled with pesto? The Dream!

Now, I don’t cook with celeriac very much. I think the flavour can be too much if it’s just served as a puree on the side of something. It has the creamiest texture though which, upon folding it into a batch of risotto, loosens it up and makes the most incredibly unctuous texture.

Celeriac Risotto with Roasted Mushrooms by Izy Hossack

The celeriac risotto itself is a simple fare – just some onions flavouring the base with white wine and veg stock. Side note: I recently realised that there’s more than one risotto rice!?! I’ve basically always bought Arborio since it’s what you get in the supermarket most commonly. I was talking to my mum about it and she said that she always tries to buy Carnaroli as it’s creamier! I NEVER KNEW! Plus I have actually found it in the supermarket now so… I was basically just being an idiot the whole time.

Celeriac Risotto with Roasted Mushrooms by Izy Hossack

This first time we made this, I sautéed the mushrooms and kept them in the whole time the rice was cooking. It was delicious but the celeriac was kind of muted. So for the next iterations, shiitake mushrooms were tossed with garlic (yessss), thyme and olive oil and roasted. That way they get a little crispy, a little chewy and very, very delicious.

I’ve made this in the instant pot because hello, a no-stir celeriac risotto which cooks in 25 minutes? YES. But it can of course be made the traditional way which can be quite meditative if you enjoy a bit of stirring and zoning out.

Celeriac Risotto with Roasted Mushrooms by Izy Hossack

Other delicious dinners:
– Casarecce with Snap Peas, Griddled Asparagus & Ricotta
Tomato Za’atar Soup with Halloumi Croutons
Sweet Potato, Red Onion & Lentil Quesadillas

Celeriac Risotto with Crispy Mushrooms

Celeriac Risotto with Crispy Mushrooms

Yield: serves 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

For the puree:

  • 1 (about 500g/ 1 lb) celeriac

For the risotto:

  • 1 tbsp refined olive oil
  • 1 white or red onion, peeled, finely chopped
  • 300g (1 1/2) cups Carnaroli or Arborio rice
  • 625ml (2 1/2 cups) low salt vegetable stock
  • 125ml (1/2 cup) white wine (or more vegetable stock)
  • 1 tbsp white miso
  • 2 tbsp mascarpone cheese, cream cheese or double cream (optional)

For the mushrooms:

  • 350g (12.5 oz) mixed mushrooms (I like shiitake or chesnut)
  • 1 tsp garlic, finely minced
  • 4 sprigs of thyme, leaves picked
  • 1 tbsp refined olive oil
  • salt

To serve (optional):

  • grated Parmesan cheese
  • Pea shoots, fresh basil, rocket (arugula)

Instructions

Start on the puree:

  1. Remove the tough base of the celeriac and peel away the outer skin. Cut into about 10 chunks.
  2. Instant pot: place the celeriac and 125ml (1/2 cup) water in the instant pot. Close the lid to seal, make sure the steam vent is shut. Cook on manual mode on high pressure for 6 minutes. Quick release the steam and remove the lid.
  3. On the stove: cover the celeriac with cold water in a smallish pot. Bring to the boil over a high heat on the stove then reduce to a simmer and let cook for 15 minutes or until a fork poked into it goes in easily.
  4. Drain any liquid from the celeriac and either blend (you can use a hand blender, free standing blender or food processor for this) or mash with a potato masher until smooth.


For the risotto:

Instant pot method:

  1. Pour the oil into the metal bowl of the instant pot. Set to 'sautee' on 'medium'. Once the oil is hot, add the onion and cook for 5 minutes just to soften slightly. Add the rice and stir, cooking for a few minutes to warm the rice through.
  2. In a jug, mix the vegetable stock, white wine and miso. Try to break up the miso as much as you can - using a small whisk or fork helps here.
  3. Pour the contents of the jug into the bowl of the instant pot. Close the lid to seal, make sure the steam vent is shut. Cook on manual mode on 'high pressure' for 15 minutes. Quick release the steam and remove the lid. Stir in the celeriac puree and mascarpone, then taste and season with salt if needed before serving.

Stovetop method:

  1. Pour the oil into a large pot (I actually quite like using a wok here) 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 warm the rice through.
  2. In a jug, mix the vegetable stock, white wine and miso. Try to break up the miso as much as you can - using a small whisk or fork helps here.
  3. Pour a ladleful (about 1/2 a cup) of the liquid ingredients 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 up. This should take about 30-40 minutes. Taste the rice to check it is done then stir in the celeriac puree and mascarpone. Taste and season with salt if needed before serving.

For the mushrooms:

  1. Preheat the oven to 180°C (350°F)
  2. Cut any large mushrooms in half so they're all pretty equal in size. Toss onto the tray along with the garlic, thyme and a pinch of salt. Use your hands to mix it all together on the tray to spread the garlic around.
  3. Roast for 15-20 minutes while the risotto is cooking. The mushrooms will shrink down and become chewy and crisp in some spots.

Serve it up:

  1. Divide the risotto between 4 bowls. Top with the roasted mushrooms and some grated parmesan if you fancy! I also sprinkled on some pea shoots for colour but I think fresh basil or rocket (arugula) would be great here too.

Notes

To make this vegan: use a vegan white wine + Instead of mascarpone, use a vegan cream/vegan cream cheese (or if you're in Europe, use Oatly's oat creme fraiche!). Serve with a sprinkling of nutritional yeast and flaky salt instead of Parmesan cheese.

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5 Comments

  • Reply Paul Tennant-Moore March 4, 2019 at 6:57 am

    When do you add the celeriac into the mix?

  • Reply Paul Tennant-Moore March 4, 2019 at 7:45 am

    Sorry, re-read and the answer was in front of my nose.
    Have a great day, ignore my previous email.
    Thanks
    PsPa

    • Reply Izy March 4, 2019 at 10:46 am

      No problem! I always appreciate people telling me if I do miss a step out of a recipe 🙂 Hope you enjoy it!

  • Reply Isabella March 5, 2019 at 3:54 pm

    Vialone nano or Carnaroli are the preferred varieties of rice for risotto in Italy. They both absorb twice its weight in water/stock and are way starchier than Arborio. Arborio is what in Italy we would normally use for what we call “insalata di riso” (rice salad) because it has longer, thinner grains and doesn’t get lumpy.
    Really love your blog, and will have to try this risotto for some guests coming on Saturday for dinner 😉

    xx, Isabella

    • Reply Izy March 6, 2019 at 10:04 am

      Ooh yes, when I’d done some research on risotto rices I found out about Vialone nano too 🙂 I haven’t seen it in the supermarket here but I’ll definitely be keeping an eye out for it. At least I know I can get Carnaroli now! That’s so interesting about the arborio rice – it’s so commonly used as risotto rice in the UK. Thank you so much, Isabella, that means a lot to me 🙂 Hope your guests enjoy the risotto! xx

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