Creamy rice with roasted celery, golden apple, aged cheddar, walnut and sage

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the diced celery with 15 ml (1 tbsp) olive oil, half the thyme, a pinch of salt, and some black pepper. Spread on a tray and roast for 18 minutes, stirring halfway through, until tender and lightly golden.

2. 2

   While the celery roasts, heat the vegetable stock in a saucepan and keep it very hot over low heat, without boiling hard.

3. 3

   In a small skillet, melt 10 g (2 tsp) butter with the 4 whole sage leaves over medium heat. Fry for 1 to 2 minutes until crisp. Remove the sage and, in the same butter, toast the walnuts for 2 minutes. Set both aside.

4. 4

   In a wide pot, heat the remaining 15 ml (1 tbsp) olive oil with 10 g (2 tsp) butter. Add the onion and cook for 5 minutes over medium heat until translucent. Stir in the garlic and the 4 chopped sage leaves, and cook 30 seconds more.

5. 5

   Add the diced apple and sauté for 2 minutes so it takes on a little color while keeping some texture. Add the arborio rice and stir for 1 minute to toast it lightly.

6. 6

   Pour in the dry white wine and cook, stirring, until it has almost completely evaporated.

7. 7

   Begin adding the hot vegetable stock one ladle at a time, stirring frequently. Wait until the rice has absorbed most of the liquid before adding more. After 10 minutes of cooking, add the roasted celery and the remaining thyme.

8. 8

   Continue cooking the rice for 8 to 10 minutes more, adding more stock as needed, until creamy and the grains are tender with a slight bite in the center. Adjust with salt, black pepper, and lemon zest.

9. 9

   Turn off the heat and add the remaining 10 g (2 tsp) butter along with the grated aged cheddar. Stir vigorously for 1 minute to finish the rice and create a creamy texture.

10. 10

    Serve immediately and top with the reserved toasted walnuts and crispy sage.