Truffle & celery risotto with pine shoots

by Przemysław Klima
Bottiglieria 1881, Poland
 

70g Arborio rice
60g celery puree
250ml vegetable stock
10g Piedmont winter truffle
2g pine shoots
4g black garlic
10g butter
10g Emilgrana cheese
100ml Coteaux Champenois
1 shallot
3 tbsp of olive oil
Salt, to taste
Pepper, to taste

1 — BROTH
In a saucepan, warm the broth over low heat.

2 — COOKING
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Add the celery puree.

3 — RICE
Add 1 tbsp olive oil to the skillet and stir in the shallots. Cook 1 minute. Add the rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden colour, pour in the wine, stirring constantly until it is fully absorbed. Add 100ml of broth to the rice and stir until the broth is absorbed. Continue adding broth stirring continuously, until the liquid is absorbed, and the rice is al dente, about 15 to 20 minutes.

SERVING INSTRUCTIONS
Remove from heat, stir in black garlic, butter, chives and parmesan, and grate the truffle on top. Sprinkle with pine shoots. Season with salt and pepper to taste.