Ingredients

Vegetables cup (125 mL) peeled and chopped celery root, cut into -inch (5-mm) dice 2 tbsp (25 mL) unsalted butter 2 cups (500 mL) oyster mushrooms, torn into strips cup (175 mL) chopped zucchini, cut into -inch (5-mm) dice Salt and freshly ground pepper Risotto 6 cups (1.5 L) chicken stock 3 tbsp (45 mL) unsalted butter 2 tbsp (25 mL) olive oil cup (125 mL) finely chopped onion 2 tbsp (25 mL) coarsely chopped celery leaves 1 cups (375 mL) Arborio rice cup (125 mL) freshly grated Parmesan cheese 1 tbsp (15 mL) chopped parsley

Description

The Addition Of Celery Root With The Mushrooms Gives This Risotto Extra Layers Of Flavour. If Celery Root Is Unavailable Substitute Fennel.

View Full Recipe