We stayed by Amerigo, the trattoria that has been offering inimitable typical cuisine for 90 years, and mushroom dishes famous among all gourmands. Here is the recipe for Risotto with celeriac and morels, to make at home:
Ingredients for four people: 320 g Carnaroli rice; 500 gr Morels 500 gr; 150 g celeriac; 20 g celeriac leaves; 80 g shallot; 50 ml of white wine 50 ml; 160 g of extra virgin olive oil; Butter 80 g butter; a tuft of Nepitella; salt; vegetable broth
Preparation: Wash the mushrooms carefully, heat two containers on the fire, pour them well cleaned of any residue of earth, separating the heads from the stems. Wait for the water to come out of the mushrooms and leave on the heat until it has completely evaporated. In two other saucepans, fry the butter and 30 g of chopped shallots, equally divided; leave to dry and add the mushrooms. Add salt and cook over a low heat for about half an hour, stirring occasionally. When cooking is almost finished, sprinkle the heads with chopped catmint and leave on the heat for a few more moments. Blend the stems until you obtain a cream and season with salt.
Clean the celeriac, keeping the leaves. Cut the celeriac into uniform pieces and place it in a pan with a drizzle of oil and half of the remaining shallot cut into thin slices, add salt and water with vegetable broth, cover and leave to cook gently. Once the celeriac is cooked, blend until you obtain a smooth cream, season with salt. Now take the celeriac leaves, wash them and blend them with the help of a drizzle of oil and a pinch of salt, you will have to obtain a consistent pesto and not too much. fluid.
At this point, toast the rice in a pan with the oil and the rest of the chopped shallot. When the rice is well toasted, add the white wine, let the alcohol evaporate well and add a few ladles of vegetable broth to begin cooking. . Continue for about 11 minutes, adding broth when necessary. At this point add the celeriac cream and the morel stem cream and cook for another 3-4 minutes. Remove from the heat and let rest for a couple of minutes, stir in olive oil and season with salt. With the help of a ladle, serve the risotto in a deep dish, distribute the morels and, to complete, 4/5 dots of leaf pesto.
Source: Vanity Fair
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