Jean Sulpice's celery risotto

Ingredients for Jean Sulpice's celery risotto

1 shallot, chopped
75 g yellow wine
250 g 30% liquid cream
Butter
150 g celeriac
1 bunch lovage
6 slices Comté cheese 18months

- Sweat shallots in butter, then deglaze with vin jaune.
- Add the cream and bring to the boil until reduced to a syrup.
- Cut the celeriac into 3mm-thick slices and make a brunoise. Plunge into boiling salted water for 3 min.
- Add the cooked celery to the cream and cook until you obtain a nice cream-celery bond.
- Finely chop the lovage and add to the mixture.
- Season with salt and pepper.
- Cut the Comté cheese into thin strips and shape into disks using a cookie cutter.
- Finishing: Place the risotto in a bowl and arrange one or more disks of Comté cheese on top.

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