Celeriac ‘risotto’

Celeriac ‘risotto’.jpg

Serves: 4


  • 3 cups diced celeriac
  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • Salt and freshly ground pepper
  • 3/4 cup chicken stock
  • 1/4 cup mascarpone
  • 2 tablespoons chopped parsley
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon grated horseradish
  • 1/4 cup milk, warmed


Pulse celeriac in a food processor until morsels are slightly larger than a piece of rice. Set aside.

Heat oil in a pot over medium heat. Add onions and cook for 2 minutes. Add celeriac and cook for another minute. Season with salt and pepper. Add stock and let simmer until liquid has been absorbed and celeriac is tender-crisp, about 5 minutes. Add additional spoonfuls of stock if needed. Stir in mascarpone, parsley and Parmesan – the risotto will be saucy.

Beat together horseradish and milk with a hand blender until foamy. Serve risotto in soup plates and garnish with foam.



A white Burgundy would make a fine Paris match. Slightly creamy and often with an earthy mineral tang, France’s finest chardonnays possess the texture and flavours to dance a pas de deux here. A simple and affordable Macon would be nice, though a higher-end Puligny-Montrachet or Meursault would give these dishes the regal touch. Non-French alternatives: Oregon or British Columbia pinot gris. If you prefer red, try an earthy red Burgundy (a.k.a. pinot noir), with its resonant root-vegetable beet note. - Beppi Crosariol