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Truffle & celery risotto with pine shoots

by Przemysław Klima
Bottiglieria 1881, Poland

I think it’s important to understand the natural world around you and to know the local farmers and producers who supply your ingredients.

Truffle & celery risotto with pine shoots

    1 PERS.
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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


In a saucepan, warm the broth over low heat.

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.

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.

The elegant maturity of Krug Grande Cuvée 170ème Édition is a refreshing match for the mushroom notes of the pairing. The freshness of the Champagne cuts through the rich buttery and cheesy flavours of the Risotto, while the brioche notes of the Krug elevate the truffle and black garlic.
Krug Grande Cuvée
Krug Grande Cuvée
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