Celery Root and Lemon Risotto | James Beard Foundation

Ingredients

• Peel from 1 lemon
• 1 teaspoon coriander seeds
• 1/2 cup simple syrup
• 2 tablespoons honey
• 1 tablespoon lemon juice
• 5 spring onions, chopped
• 4 stalks celery, chopped
• 3 parsnips, peeled and chopped
• 2 yellow onions, chopped
• 2 shallots, chopped
• 1 quart water
• 1/2 teaspoon salt
• Pinch of coriander seeds
• 1 bunch ramps, trimmed and cleaned
• 1/4 cup olive oil
• Salt and freshly ground black pepper to taste
• 1 tablespoon butter
• 1 shallot, minced
• 2 cups water
• 2 cups milk
• 1 large celery root, about 1/2 pound, peeled and cubed
• 1 quart celery stock
• 1 tablespoon olive oil
• 1 onion, minced
• 1 clove garlic, crushed and minced
• 1 cup Carnaroli rice
• 1 1/3 cup white wine
• 1 1/2 teaspoons lemon juice
• 1/4 cup freshly grated Grana Padano
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon minced lemon confit, plus additional for granish
• 1 stalk celery, thinly sliced for garnish
• Celery leaves for garnish