Celery risotto
Description
The recipe won't take much time. Nowadays, you can find two varieties of rice for making risotto available for sale in our stores—'Arborio' and 'Carnaroli'. If you use these specific varieties, the finished celery risotto will serve you well both as an excellent side dish and as a main course, especially if you don't eat meat for any reason. Risotto is quite filling, moderately caloric, and very delicious—I highly recommend it. Serve hot.
Instructions
- 1
Step 1
Prepare all the ingredients. Wash and dry the onion, garlic, and celery.
- 2
Step 2
Heat vegetable and butter in a skillet, briefly sauté celery sliced into pieces.
- 3
Step 3
Remove the celery from the pan with a slotted spoon, then add the chopped onion and crushed garlic to the same oil and sauté for a couple of minutes.
- 4
Step 4
When the garlic has released all its aroma into the oil, discard it and add the rice to the pan. Fry the rice in the aromatic oil for a couple of minutes until it becomes translucent and absorbs all the flavors.
- 5
Step 5
Gradually add broth little by little and cook the rice until half-done.
- 6
Step 6
During the process, add celery, saffron seasoning, mix well and cook the risotto for another 5 minutes.
- 7
Step 7
At the end, add the chopped Parmesan, mix, adjust the seasoning with salt and pepper, and turn off the stove.
- 8
Step 8
Serve the prepared risotto immediately on individual plates and enjoy right after cooking. Very tasty, hearty, and aromatic.