A large white plate of Celery and Tarragon Risotto garnished with celery leaves and Pecorino Romano. You can see a red and white kitchen towel in the bottom left hand corner.
Mains, Sides

Celery and Tarragon Risotto

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This risotto highlights the flexibility of underrated celery. Both a vegetable and an aromatic, celery maintains its texture while cooking and shines bright in this recipe! Bittersweet, licorice-like tarragon adds elegance to this simple dish! Serve as a side or as a main. Amen for flexibility!

An upwards facing palm with a piece of chopped celery to give scale.
A blue and white patterned bowl with diced celery.
Depending on the size of your celery ribs you may need to slice lengthwise up to 4 x; view photos for scale.
Toasting the arborio rice in the same Dutch oven with the celery and onion. A pot of hot chicken stock is warming on the burner behind it.
A head-on photo of a forkful of Celery and Tarragon Risotto,
Don’t forget, it’s highly important to keep your stock hot; you never (ever) add cold stock to a risotto.
A large white plate of Celery and Tarragon Risotto, garnished with celery leaves and Pecorino Romano.
Such a simple dish that yields crazy-impressive results!
A table-side close up view of a forkful of Celery and Tarragon Risotto.
This recipe will shock you! Seriously! I will never look at celery the same way.
A table-side closeup of the celery and tarragon risotto, topped with celery leaves and Pecorino Romano cheese.
The flavor combinations in this risotto recipe are BANANAS!
The corner of a plate of Celery and Tarragon risotto during the eating process. A fork rests on the plate.
Definitely me stealing bites in the name of photography. Sorry not sorry!
A large white plate of Celery and Tarragon Risotto garnished with celery leaves and Pecorino Romano. You can see a red and white kitchen towel in the bottom left hand corner.
Sacha Hirschfeld

Celery and Tarragon Risotto

5 from 2 votes
This risotto highlights the flexibility of underrated celery. Both a vegetable and an aromatic, celery maintains its texture while cooking, and shines bright in this recipe! Bittersweet, licorice-like tarragon adds elegance to this simple dish! Serve as a side or as a main. Amen for flexibility!
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Prep Time 7 minutes
Cook Time 18 minutes
Total Time 25 minutes
Servings: 4
Course: Mains, Sides
Cuisine: American, Italian
Calories: 536
Ingredients Equipment Method

Ingredients
  

  • 2 tbsp unsalted butter divided
  • 2 tbsp extra-virgin olive oil
  • 1 ½ cups celery diced; if your celery ribs are extra-wide, you may have to slice them into 4 strips lengthwise.
  • 1 ½ cups white onion diced the same size as the celery
  • kosher salt to taste
  • freshly ground pepper to taste
  • 3 garlic cloves
  • 7 cups vegetable or chicken stock the richer the better; I prefer chicken stock in this one
  • 1 bay leaf
  • ½ cup dry white wine like sauvignon blanc or pinot grigio
  • 1 ½ cups uncooked arborio rice
  • 1 tbsp fresh tarragon finely chopped and packed
  • ¾ cup Pecorino Romano finely grated

Equipment

  • 1 medium saucepan
  • 1 wide and deep, heavy-bottomed skillet or braiser
  • 1 grater
  • 1 wooden spoon

Method
 

  1. In a medium saucepan, bring chicken stock and bay leaf to a simmer. You never want to add cold stock to a risotto!
    A saucepan of bay leaf infused chicken stock simmering away on the stove.
  2. In a wide and deep, heavy-bottomed skillet pan or braiser, heat olive oil and 1 tablespoon of butter over medium-high heat. Add celery and onion; sauté, while stirring, for 3 minutes.
  3. Add garlic and sprinkle lightly with salt; cook for 5 minutes.
  4. Add the arborio rice and stir, ensuring each grain is coated in butter & olive oil. Cook until the rice is translucent, about 1 minute.
    Toasting the arborio rice in the same Dutch oven with the celery and onion. A pot of hot chicken stock is warming on the burner behind it.
  5. Add the white wine and cook until most of it has evaporated, about 2 minutes.
  6. Add fresh tarragon and hot stock, 1 ladle at a time. Cook while stirring, until the liquid has been almost absorbed by the rice before adding more stock. Continue adding stock 1 ladle at a time, until the rice is slightly al dente. You still want the rice to have a slight bite to it. Do not overcook risotto! I beg you!
  7. Add salt and pepper, to taste. When rice is al dente (cooked but still firm when bitten), remove from heat. Stir in the remaining butter, celery leaves, and Pecorino Romano.
  8. Serve immediately! Garnish with celery leaves, black pepper, and Pecorino (optional). Don't let the risotto sit out or it will develop on unpleasant film/texture.

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5 Comments

  1. Kathy Jenner
    February 2, 2023 at 2:52 PM  ·  Reply

    5 stars
    Another hit. Have made it twice. Good with mushrooms or green pepper added. Got a good rating from the daughter of an Italian chef who is staying with us. Way to go Spicy Gelato!

  2. Ashley Biggin
    March 12, 2023 at 6:16 AM  ·  Reply

    5 stars
    Had this with our dinner at my parents the other day, and it was absolutely amazing! Even the baby enjoyed it! Can’t wait to have it again 🙂

  3. Pingback: Cream of Celery and Leek Soup - Spicy Gelato Kitchen

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