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.
