Risotto ai Tre Sedani – A Flavorful and Elegant First Course
If you’re searching for a delightful and sophisticated first course to serve at your next meal, this Risotto ai Tre Sedani (Risotto with Three Types of Celery) is a perfect choice. With the earthy flavors of three distinct varieties of celery and the rich, creamy texture of a well-prepared risotto, this dish is sure to impress your guests or make any meal feel like a special occasion.
Recipe Overview
Category: Primi Piatti (First Courses)
Servings: 4
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Ingredients
| Ingredient | Quantity |
|---|---|
| Carnaroli Rice | 320g |
| Celeriac (Rapa) | 280g |
| Celery (Green) | 30g |
| White Celery | 30g |
| Leeks | 240g |
| Vegetable Broth | 1L |
| Butter | 50g |
| Taleggio Cheese | 150g |
| Parmigiano Reggiano DOP | 3 tbsp |
| White Wine | 40g |
| Hazelnuts | 30g |
| Thyme | To taste |
| Salt | To taste |
| Black Pepper | To taste |
| Chestnut Honey | A few drops |
Instructions
Step 1: Prepare the Vegetables
Start by cleaning the celery varieties. First, take the celeriac (root celery), cut it in half, peel it, then slice it into thin strips before chopping it into cubes of about 1 cm in size. You should end up with 150g of cleaned and chopped celeriac.
Next, tackle the green celery and white celery. Use a vegetable peeler to remove any tough, stringy skin and then slice them into thin strips, similar to the celeriac.
Finally, prepare the leeks. Trim both ends and make a vertical incision to remove the two outer leaves. There’s no need to wash the leeks at this point, just slice them into thin rounds, yielding approximately 60g of cleaned leeks.
Step 2: Prepare the Taleggio and Hazelnuts
Cut the Taleggio cheese into small cubes and set it aside in the fridge.
To toast the hazelnuts, coarsely chop them and spread them out on a baking sheet. Toast them in a ventilated oven at 210°C (410°F) for about 8 minutes, keeping a close eye on them to prevent burning. Once done, set the hazelnuts aside to cool.
Step 3: Cooking the Risotto
Now that everything is prepped, move to the stovetop and start the cooking process.
In a large pan, melt the butter over medium heat. Add the chopped celeriac, followed by the sliced leeks and green celery. Stir frequently, allowing the vegetables to soften and cook gently for about 10 minutes. If needed, you can add a small ladle of vegetable broth to keep the vegetables from sticking to the pan. Stir occasionally until the vegetables are tender but still hold their shape.
Step 4: Toast the Rice
Once the vegetables are softened, add the Carnaroli rice to the pan. Stir to toast the rice for about 3-4 minutes, allowing the grains to become slightly translucent around the edges.
Step 5: Deglaze and Cook the Risotto
When the rice is toasted, pour in the white wine and let it evaporate, allowing the alcohol to cook off. Gradually begin adding the warm vegetable broth, one ladle at a time. Continue stirring and adding broth as needed, ensuring the rice remains moist and cooks evenly. Keep adding the broth until the rice is cooked to al dente consistency, which should take around 18-20 minutes. Stir frequently and season with salt and black pepper to taste.
Step 6: Final Touches
Once the rice is cooked, remove the pan from the heat. Add the cubes of Taleggio cheese and let it melt into the risotto, creating a creamy texture. Sprinkle in the freshly grated Parmigiano Reggiano DOP and a few sprigs of fresh thyme. Add one final ladle of broth to help integrate everything smoothly.
Step 7: Serve
To finish, drizzle a few drops of chestnut honey for a touch of sweetness, which will beautifully balance the richness of the cheese and vegetables.
Serve your Risotto ai Tre Sedani hot, garnished with a sprinkle of freshly cracked black pepper and additional thyme, if desired. This dish pairs wonderfully with a light white wine or a crisp salad for a well-rounded meal.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~450 kcal |
| Fat | 20g |
| Saturated Fat | 12g |
| Carbohydrates | 55g |
| Fiber | 4g |
| Sugar | 5g |
| Protein | 10g |
| Salt | 0.5g |
Tips for Success
- Broth: For a more flavorful risotto, you can use homemade vegetable broth or store-bought broth with no added salt.
- Cheese: If Taleggio is unavailable, feel free to substitute it with another creamy cheese like Gorgonzola or Fontina.
- Toasting the Hazelnuts: Be sure to watch the hazelnuts carefully in the oven; they can burn quickly.
- Texture: If you prefer a creamier risotto, stir in a spoonful of cream or a little extra butter at the end.
Why You’ll Love This Dish
The Risotto ai Tre Sedani is a delightful combination of earthy flavors, creamy texture, and the richness of Taleggio cheese. It offers a refreshing take on traditional risotto, incorporating the unique taste of celery in three delicious forms. This dish is perfect for a special occasion or a comforting family dinner, offering a gourmet experience without the need for complicated techniques.
Enjoy every bite of this Italian masterpiece, and let the flavors transport you to the heart of Italy!
