Celery and Pesto Risotto
(Sedano e Pesto Risotto)
Ingredients:
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
Directions:
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.