Celeriac Risotto with Caramelised Apples & Walnuts | Creamy Autumn Delight

Thoroughly peel the celeriac and cut it into fine, bite-sized cubes (approx. 5 mm). Peel and finely chop the onion and garlic. Wash, core, and slice the apple into thin wedges. Pick the leaves from the thyme sprigs. Roughly chop the walnuts. Heat the vegetable stock in a small saucepan and keep hot over low heat.

Heat 2 tbsp of olive oil and 10 g of the butter in a large, heavy pot over medium heat. Add the onion, garlic, and diced celeriac, and saute gently for about 3–4 minutes until translucent and fragrant. Add the risotto rice and toast while stirring constantly for about 2 minutes, until the grains look glossy all over.

Deglaze the rice with the white wine and allow it to cook down completely while stirring until the alcohol has evaporated. Then ladle in the hot vegetable stock so that the rice is just covered. Simmer gently over medium heat, stirring regularly, adding more stock only after the previous liquid has been absorbed by the rice (approx. 18–20 minutes), until the rice is wonderfully creamy and still slightly al dente.