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!
Celery and Tarragon Risotto
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!
Equipment
- 1 medium saucepan
- 1 large and deep skillet or Dutch oven
- 1 grater
- 1 wooden spoon
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
Instructions
- In a medium saucepan, bring chicken stock and bay leaf to a simmer. You never want to add cold stock to a risotto!
- In a large-deep skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Add celery and onion; sauté, while stirring, for 3 minutes.
- Add garlic and sprinkle lightly with salt; cook for 5 minutes.
- Add the arborio rice and stir, ensuring each grain is coated in butter & olive oil. Cook until the rice is translucent, about 1 minute.
- Add the white wine and cook until most of it has evaporated, about 2 minutes.
- 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!
- 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.
- 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.
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!
That’s awesome!This recipe is one my personal favorites. I’m so glad your company enjoyed it!!
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 🙂
That’s awesome!! It’s one of my favorites. I’m so happy it’s baby approved!