Creamy Celery Risotto | Risotto al Sedano

Wash the celery, pluck the tender leaves, and set them aside for garnish. De-string the celery stalks and slice them into thin pieces. Peel and finely dice the shallots and garlic. Finely grate the Parmesan. Roughly chop the walnut kernels and toast them in a dry pan (or briefly in the oven at 160 °C fan) until golden brown.

Bring the vegetable stock to a boil in a small pot and let it simmer gently on the lowest setting so it stays hot throughout preparation.

Heat 1 tbsp of olive oil and 10 g of butter in a wide pot. Add the diced shallots and garlic along with two-thirds of the sliced celery, and sauté gently over medium heat for 3–4 minutes until fragrant and translucent.