Celery Risotto Alla Waldorf Recipes

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CELERY RISOTTO ALLA WALDORF



Celery Risotto alla Waldorf image

Adaptions to the original recipe: Prepare any store-bought risotto Fold in a little celery root pureé(vegetable stock and diced celery root cooked until tender, then blended smooth with a little butter added) at the end of cooking would be great. Then omit the more difficult things to make like the distilled apple juice.

Number Of Ingredients 16

Rice water
1 pint carnnoli rice
1 c dry white wine
+/- 1 - qt. warm vegetable or veal stock
To Taste salt
Celery root risotto
Celery roots, peeled, sliced thin, and cut into 'rice' shape
Rice water
Parmesan
Butter
Salt
Distilled granny smith apple juice
As Needed granny smith apple juice, juiced with green skins on and distilled
.3% agar agar, powdered
.75% gelatin sheets, silver strength soaked in cold water to hydrate
TT salt

Steps:

  • Rice Water
  • In a dry pot over medium heat, toast rice until fragrant (about 3 minutes) stirring constantly. Once rice is toasted, deglaze with white wine, cooking until the pan is almost dry. Turn heat to low and slowly add the warm stock a little at a time, about 6 phases total. While adding stock, stir rice constantly. When all the stock is added, the rice should be very wet and undercooked, looking as if it is almost sitting in a thickened broth. Cover rice with plastic wrap and steep for 5 minutes. Drain rice and press, extracting as much liquid as possible. Cover and chill. Hold cold until service.
  • Celery root Risotto
  • Place celery root in a wide mouth pan. Cover with rice liquid and bring to a simmer. Cook 'rice', stirring constantly, until liquid is reduced and creamy and celery root is tender, adding more rice water as needed. Season with salt and parmesan, and add a small knob of butter. Hold warm, and add a little water if mixture is too thick.
  • Distilled granny smith apple juice
  • Weigh granny smith apple juice then place in a pot. Add agar powder to apple juice, whisking constantly. Place pot over medium heat and bring to a boil, whisking. Boil for one minute, then pull off the heat. Let juice cool slightly then add gelatin. Strain juice through a chinois into a plastic lined sheet tray. Let set in cooler for at least 6 hours, or until firm. Carefully cut gelee into medium sized cubes. Place in a deli container and hold in cooler.
  • To pick up
  • Warm risotto. Separately, warm veal demi-glace seasoned with a few drops of black truffle juice. Make a 'salad' of apple gelee, diced apple, chopped toasted hazelnuts, and celery leaves then season with salt and hazelnut oil.
  • Plate by placing a spoon full of hot 'risotto' in the center of a warmed bowl. Carefully spoon a small amount of truffled veal jus around risotto then add a spoonful of 'salad' over risotto. Finish by shaving fresh black truffle over the top.

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