Risotto with Celery Root and Luganiga Sausage

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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.

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

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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.

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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.

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

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

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

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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.

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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.

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

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Serve immediately with plenty of grated parmigiano and black pepper.

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