| Prep: 15 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 25g | 10g | 45g |
| sugars | fibre | protein | salt |
| 5g | 3g | 11g | 1.5g |
Embracing the hearty flavors of our Irish heritage and New England’s rich culinary tapestry, the Celeriac and Blue Cheese Risotto has quickly become a favorite in our home. This dish is a confluence of comfort food and gourmet cuisine, perfect for those nights where you crave something both sophisticated and soothing.
Nutrient-Rich and Wholesome
One of the reasons I adore this recipe is its health benefits. Celeriac, often an overlooked root vegetable, is a powerhouse of nutrition. It’s low in calories but high in fiber, vitamins, and minerals. The inclusion of blue cheese adds a burst of flavor while contributing to your intake of calcium and protein. Combined with Arborio rice, this risotto offers a balanced meal that is as nutritious as it is delicious.
Culinary Comfort
From the first bite, the creamy texture of this risotto evokes memories of the cozy kitchens of my childhood, where aromatic dishes simmered away, filling the home with warmth and love. It’s easy to see why Laura and I often come back to this dish, especially during the cold Boston winters. The blend of celeriac’s subtle sweetness with the robust tang of blue cheese creates a melody of flavors that dance on the palate.
This dish pairs beautifully with a light salad or steamed vegetables for a balanced meal. It also complements other cream-based dishes like white wine risotto or cheesy pasta bakes, making it versatile enough for any dinner party or a quiet family night at home.
Family recipes are more than just a collection of ingredients; they’re a bridge between past and present. For instance, my grandmother’s penchant for adding a touch of blue cheese to risottos seamlessly marries with our own twist of earthiness from the celeriac. Cooking this particular dish feels almost ceremonial, a tribute to the generations that came before us while we create new memories for our baby boy to cherish in the future.
Finally, I love how this dish promotes mindful eating. The slow-cooking process required for risotto encourages one to slow down and savor the cooking journey. Stirring the pot, adding the broth ladle by ladle, and watching as the ingredients meld together is a therapeutic experience. It’s a beautiful reminder to appreciate the art of cooking and the joy of sharing a homemade meal with loved ones.
What You’ll Need
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 medium celeriac (about 1 lb), peeled and diced
- 2 cups Arborio rice
- 1 cup dry white wine
- 6 cups vegetable stock, kept warm
- 1/2 cup grated Parmesan cheese
- 1/2 cup blue cheese, crumbled
- Salt and pepper to taste
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
Method
Step One
Heat the olive oil in a large pan over medium heat. Add the finely chopped onion and sauté for about 5 minutes, until softened and translucent. Stir in the minced garlic and cook for another minute.
Step Two
Add the diced celeriac to the pan and cook for 5-7 minutes until it begins to soften. Then, add the Arborio rice and stir to coat the rice in the oil and cook for an additional 2-3 minutes until the edges of the rice are translucent.
Step Three
Pour in the dry white wine and stir continuously until it is absorbed by the rice.
Step Four
Begin adding the warm vegetable stock, one ladleful at a time, stirring frequently. Allow each ladleful to be absorbed before adding the next. Continue this process until the rice is al dente and creamy, about 20-25 minutes.
Step Five
Once the rice is cooked to your desired consistency, stir in the grated Parmesan cheese, crumbled blue cheese, and unsalted butter. Mix well until the cheeses and butter are melted and incorporated into the risotto.
Step Six
Season the risotto with salt and pepper to taste. Finally, remove the pan from the heat and stir in the chopped fresh parsley. Serve hot.
