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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Celery and Pesto Risotto
Celery and Pesto Risotto
(Sedano e Pesto Risotto)

2 medium celery roots (celeriac) with leafy tops
1/4 cup extra virgin olive oil
3 tablespoons butter
1 and 1/2 cups chopped leek (white and pale green parts only)
3/4 cup Arborio or medium-grain white rice
3 cups (about) chicken broth
1 cup grated Parmigiano cheese, divided

Place 1 and 1/2 cups (packed) celery root leaves and olive oil in mini-processor.

Blend until leaves are minced.

Season pesto to taste with salt and pepper.

Peel celery roots.

Cut into 1/3-inch thick slices.

Cut slices into enough 1/3-inch cubes to measure 2 cups.

Melt butter in heavy large saucepan over medium-low heat.

Stir in celery root cubes and leek.

Cover; cook until celery root is tender but not brown, stirring often, about 10 minutes.

Mix in rice; stir 1 minute.

Add broth; increase heat and bring to boil.

Reduce heat and simmer until rice is tender and risotto is creamy, stirring occasionally, about 20 minutes.

Mix in 3/4 cup cheese.

Season risotto to taste with salt and pepper.

Divide risotto between bowls; swirl some pesto on top.

Serve with remaining cheese and pesto. Makes 2 main-course servings.
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