Celeriac & Chestnut Risotto
You don't have to add all the celeriac purée to the risotto. Add more or less depending on how strong you want the flavour to be.
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Cooking tools:
- Blender
- Casserole pan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Peeler
- Grater
- Ladle
- Wooden spoon
- Kitchen scale
- Measuring spoon
Ingredients
- 280 g risotto rice
- 30 parmesan/grana padano (grated)
- 40 onion (finely chopped)
- unsalted butter
- 1 l vegetable stock
- 100 ml dry white wine
- celeriac(s)
- 20 toasted hazelnuts (chopped)
- 120 chestnuts (peeled)
- tsp rosemary (chopped)
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