Celeriac Risotto

 

1 celeriac, peeled & chopped

3 LG garlic cloves, finely chopped

1/2 med. onion, finely chopped

3 T olive oil plus a bit

1 Cup Arborio or other short-grained rice

5 Cups stock

2 glasses white wine

1 tsp salt

4-5 T grated cheese

2 T chive, finely chopped

In large pan, sauté veggies in olive oil til soft & translucent, 5-7 min. Bring stock to boil & keep hot. Add rice to veggie pan & stir well to coat in oil. Add half the wine, turn up heat, stir til absorbed, then pour in the rest. Add the salt. Reduce heat & add stock in small amounts as it is absorbed, constantly scraping bottom of pan, about 20 min. When rice is tender, not mushy, & sauce is creamy, add cheese. Season to taste & top w/chives