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Celeriac & kale leaf risotto

by Alessandro Rotolo
Osteria Al Pompiere, Italy

My family owns two extraordinary wine estates in Friuli Venezia Giulia, so when I’m out of the kitchen, I dedicate myself to them and to looking after the countryside and the cellars.

Celeriac & kale leaf risotto

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1 celeriac
70g Carnaroli rice
300g carrots
200g kale leaves
250g grated parmesan
100g alpine butter


Prepare a vegetable stock from carrots, kale leaves and celeriac. Grate the remaining celeriac. Pour a little extra virgin olive oil into a saucepan and fry the grated celeriac.

2 — RICE
Add the Carnaroli rice and, over a medium heat, toast it together with the grated celeriac, which will form the basis of our Risotto. Add the vegetable stock and cook the rice for 16 minutes over a medium- low heat. In the meantime, put two leaves of kale in the oven at 180°C (356°F) for 10 minutes. Remove the leaves from the oven and crumble them into a coarse powder, which is needed to garnish the dish. Remove the Risotto from the heat, stir in a curl of malga butter and parmesan cheese.

Decorate the dish with the kale powder.

The delicacy of the celeriac contrasts perfectly with the savouriness of the Krug Rosé 26ème Édition.
Krug Grande Cuvée
Krug Grande Cuvée
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