I grew up in China eating all kinds of rice in all kinds of forms. Creating Risotto recipes seems natural and easy for me. Here’s a delicious risotto that doesn’t even require much stirring. And it’s whole grain, reduced fat and simple to make!
Mushroom, Celeriac Risotto Ingredients:
1 cup loosely packed dry porcini, soaked and chopped
16 oz. crimini mushroom, halved
1 cup Trader Joe’s 10 minute farro
1 celery root, diced
1 cup chopped onion
3 cloves garlic
1 cup organic chicken broth (replace with water or white wine if strictly vegetarian)
2 tablespoon extra virgin olive oil
1/2 cup parsley
3 tablespoon freshly grated Parmigiano-reggiano cheese (more if desired)
Salt and pepper to taste
Rinse the dry porcini and soak in 1 3/4 cup warm water for 30 minutes. Take the porcini out of the water and cut into fine pieces. Slowly pour 1 cup soaking water into a different container and set aside.
Heat the olive oil in a pan and sauté the garlic and the onion until aromatic, about 3 minutes. Adding the porcini, crimini, celery root and a pinch of salt. Stir for 8 minutes.
Add the farro to the pot and stir it with a wooden spoon so that the grains are coated with the oil. Sauté for another minute or so before adding chicken broth and porcini water and bring to boiling. Turn fire to low and cover the lid. Cook for 7 to 8 minutes before opening the lid and add 2 tablespoon of grated Parmigiano-reggiano. Continue to stir until all the liquid has been absorbed and the farro is al dente.
Mix in the parsley and sprinkle more Parmigiano-reggiano before serving.
This is one of Angela’s favorite dishes and I have made it a number of times in the past. However, today is the first time I used the celery root in this recipe. I loved the mild complexity it added to the flavor. But you can cook this recipe without the celery root and still have the most delicious and healthy risotto, especially if you like mushrooms. Give this a try. It will probably become your favorite, too.