This may not have much camera appeal, but I had to share it with you, because it’s one of the most delicious risotti you’ll ever make.  Celery root is still available at my local farm stand and I love to make it a couple of times each winter–usually in soup, or roasted and caramelized in the oven.

This season, however, I decided to feature it in risotto, with luganiga sausage

The celery root simply gets peeled, diced, sauteed with shallots in butter, then the regular risotto routine applies.  The cooked, diced sausage is added at the end.

As a first course, we had a salad of romanesco broccoli.  The florets were boiled, drained, then dressed with lemon, olive oil, salt and pepper.

This risotto is hearty enough to serve as a main course, and elegant enough to serve to guests.

Risotto of Celery Root and Luganiga Sausage

serves 4 as a main course

1 lb. arborio rice

1 celery root

2 large shallots, finely diced

4 tbls butter

1/2 c white wine

6 c chicken broth

8 oz. luganiga sausage, fully cooked

salt and black pepper to taste

1/4 c parmigiano, plus additional for sprinkling at the table

Place broth in a pot, bring to a boil, then reduce heat to lowest simmer.

Place shallots and butter in a heavy, high-sided saute pan.  Bring to a sizzle on low heat.

Peel celery root (mercilessly) until only white is exposed.  Dice into 1/2″ cubes.

Add celery root to shallots, sprinkle with salt and pepper and cover.

Simmer on low heat, stirring and flipping every 3 minutes or so, until tender and lightly golden.

May be made to this point an hour or two in advance.

Add rice and increase heat to medium-high.  Saute for 5 minutes or so, stirring constantly–the celery root will tend to stick more than rice alone.

Add wine and reduce for a minute.

Begin adding simmering broth, a cup at a time, while stirring constantly.

At this point, set your kitchen timer to 12 minutes.

On medium-high heat, continue adding broth and stirring until 12 minutes have elapsed.

Add sausage, turn off heat, and cover for 5 minutes.

Uncover, add 1/4 cup cheese and more broth, to bring to loose, soupy consistency (if desired).

Serve immediately with plenty of grated parmigiano and black pepper.