A very different risotto due to the unconventional addition of celeriac. Celeriac is relatively plain in flavour, hence the baked mushrooms. Weigh the risotto in a cup, so you can easily measure the amount of liquid. I used a 1:2 rice:water ratio (volume, not weight).
- 1 small onion
- 1 tbs sunflower oil
- 100gr risotto rice
- 1/2 stock cube
- 225gr celeriac
- 1 tsp butter
- 125 Swiss brown mushrooms
Serves 1 as part of the Budget Challenge
Chop the onion finely.
Heat the oil in a large frying pan. Sweat the onions until soft.
Add the rice. Toss well to coat all the rice kernels.
Add the stock cube and half of the water to the risotto rice. Shake the pan well. Set a timer to know when to add the celeriac.
Cut the celeriac into 7-10mm cubes and add this to the rice after 6 minutes of cooking.
In total my risotto took 13 minutes so I added the celeriac to cook with the risotto for 7 minutes. Your risotto may take a bit more or less time, depending on the pan size and how high your flame is.
Leave the rice to simmer gently, while tossing occasionally. Do not go and stir the risotto, just leave it be.
When the rice has absorbed almost all the moisture, add a bit more water. Toss occasionally.
Add water in small quantities until the rice is cooked. You may need a bit more water, or less, depending on how high your flame is and the surface area of your pan.
When almost cooked, but the center is still gritty, be very careful with adding water, you might overdo it and end up with soup (or overcooked rice if you try to cook out the water).
Meanwhile, bake the mushrooms. Heat the butter in a frying pan.
Slice the mushrooms. Bake the mushrooms on a high flame for 3 minutes or until brown and soft.
Top the risotto with the mushrooms.