Creamy Rice with Roasted Celeriac, Sage Butter and Pecans

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the celeriac with 1 tablespoon olive oil, 1/2 teaspoon salt, and a pinch of black pepper. Spread on a tray and roast for 25 minutes, stirring halfway through, until golden and tender.

2. 2

   While the celeriac roasts, heat the vegetable stock in a saucepan and keep it over very low heat so it stays hot throughout the rice cooking process.

3. 3

   In a wide pot, melt 20 g butter with the remaining 1 tablespoon olive oil over medium heat. Add the onion and cook for 6 minutes until translucent. Add the garlic and 6 chopped sage leaves and cook 1 minute more.

4. 4

   Add the short-grain rice and stir for 2 minutes until the grains are coated and slightly translucent around the edges.

5. 5

   Pour in the dry white wine and cook for 2 minutes, stirring, until the alcohol evaporates and the liquid reduces almost completely.

6. 6

   Add one ladle of hot stock and cook, stirring often. Continue adding the stock gradually, letting the rice absorb most of the liquid before adding more. Cook for 16 to 18 minutes until creamy and the grains are tender with a slight al dente bite.

7. 7

   When the celeriac is ready, reserve one-third for finishing and add the rest to the rice pot. Stir gently so some of the celeriac blends in and adds creaminess.

8. 8

   In a small skillet, toast the pecans over medium heat for 2 to 3 minutes. Add the remaining 20 g butter and the 2 whole sage leaves; cook for 1 minute until the butter smells nutty and the sage is crisp. Remove from the heat.

9. 9

   Turn off the heat under the rice. Stir in the grated aged cheese, lemon zest, most of the sage butter with the pecans, and adjust with the remaining salt and black pepper. Let it rest for 2 minutes.

10. 10

    Serve the creamy rice in shallow bowls. Top with the reserved roasted celeriac, finish with the remaining sage butter and pecans, and serve immediately.