celery and dried porcini risotto

risotto al sedano e porcini secchi

for 6

inner white hearts of 3 heads celery, plus their leaves

1.5 litres chicken stock (see here)

Maldon salt and freshly ground black pepper

125 g unsalted butter

1 medium red onion, peeled and finely chopped

150 g dried porcini, soaked in 500 ml warm water

3 garlic cloves, peeled and chopped

400 g carnaroli rice

3 tablespoons finely chopped fresh flat-leaf parsley

120 g Parmesan, freshly grated

Put the stock on to simmer, and test for seasoning.

Melt half the butter in a large thick-bottomed saucepan, add the celery and onion, and slowly allow to soften and begin to colour.

Drain the porcini, keeping the soaking liquid, then pass the liquid through a piece of muslin. Rinse the porcini in a sieve to remove any sand or grit, and roughly chop. Add to the risotto base with the garlic, and stir to combine with the celery and onion. Cook for 5 minutes, then season with salt and pepper. Now add the rice and stir to coat each grain with the buttery vegetables. Briefly cook, then add a ladle of the porcini liquid. Allow to reduce, then add the remainder, stirring continuously. As soon as the liquid has been absorbed by the rice, start adding the hot stock ladle by ladle, not adding another until the previous one has been absorbed. Continue until the rice is al dente, about 15 minutes.

Stir in the remainder of the butter, the parsley and the finely chopped celery leaves. Check for seasoning, and serve with freshly grated Parmesan.