Quick, little post on technique for this "risotto". There are actually no grains of rice in this risotto, however, Arborio rice is an ingredient in the recipe. The Arborio rice is cooked until mushy and then drained. The drained starchy liquid is reserved, and the celery root is cooked until tender therein. This "risotto" is then finished with butter, mascarpone and Tarentaise cheese. The plated dish is finished with ribbons of shaved celery, celery leaves, and crushed Amaretti cookies.
Couple notes: Fun technique, using the starch from the Arborio rice to create a rice-less risotto. Makes me wonder other variations of this dish are possible. Sweet potato, perhaps? Second, this dish was a nice exercise in knife work. Cutting 2 cups of celery root in a one-eighth inch dice was time consuming, but good practice on some basic knife skills. Finally, I really like the use of Amaretti cookies as garnish in this dish, they brought a nice crunch to the plate and a surprising flavor.
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