Celery risotto

Looking for an alternative to rice for risotto? Check out Jules Recoquillon's recipe for celery risotto, a real departure from the beaten track.

This recipe by Jules Recoquillon, chef at the Source restaurant in Paris, is taken from the 2024 edition ofLivre 109: Le sang neuf de la gastronomie française. Discover the ingredients and preparation steps to make it a breeze.

Serves 6
Preparation time: 20 min
Cooking time: 10 min
Resting time: 2 h

Ingredients forJules Recoquillon 's celery risotto

200 g duck foie gras
2 cl red port
150 g smoked haddock
1 celery ball
50 cl olive oil
1 lime
1 lime
100 g cream
5 cl white wine
1 shallot
Butter
Freshly grated Parmesan

Steps for Jules Recoquillon 's celery risotto

Cut three quarters of the celery into fine brunoise (small cubes), and use a vegetable peeler to make strips with the rest. Chop the shallot and sweat in the butter, then add the celery brunoise, white wine and cream. Finish with the Parmesan. Prefer al dente cooking.
Dip the celery strips in a marinade of olive oil, lime and lemon zest and juice, salt and pepper. Set aside for 2 h.
Blend the foie gras and port in a food processor to make a mousse. Finely chop the haddock.
Arrange the celery risotto in a circle at the bottom of the plate, and add the foie gras mousse. Arrange the marinated celery and haddock as shown in the photo.

Forfurther information:

Source, 17 rue Grégoire de Tours, 75006 Paris
14/20 in the Livre des 109
Read Gault&Millau's review of Source

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