Celery root risotto with apple, hazelnut and black truffle
The award winning recipe from the Taste of Waldorf from Chefs Heinz Beck and David Posey.
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.
Ingredients
- 1 Pint carnnoli rice
- 1c Dry white wine
- +/-1 ½qt Warm vegetable or veal stock
- Salt to taste
- Celery roots, peeled, sliced thin, and cut into ‘rice’ shape
- Rice water
- Parmesan
- Butter
- Salt
- Granny smith apple juice, juiced with green skins on and distilled
- 0.3% agar agar – powdered
- 0.75% gelatin sheets, silver strength soaked in cold water to hydrate
- TT salt
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