Recipe of Roasted Celeriac Risotto with Shaved Black Winter Truffles

Ingredients

• 1 small celeriac, about 8 oz, peeled and cut into 'h-inch dice, peel discarded but trimmings reserved
• 7 Tbsp unsalted butter
• 2 cups chicken stock
• 2 tsp olive oil
• ¼ onion, finely chopped
• 1 clove garlic, chopped
• 1 sprig thyme
• 1 bay leaf
• 1 cup biodynamic arborio rice
• ¼ cup white wine
• ¼ cup acid butter
• 2 oz Parmigiano-Reggiano, grated (about ¼ cup)
• Deep-fried parsley for garnish
• ½ oz winter truffle (Perigord)

1. Fresh winter truffles come from the Perigord region of France and are heavily scented. The strength of the truffles' flavour is essential to this dish. Cheaper alternatives are available in jars, but they suffer from a serious lack of flavour.
2. Finely chop all the celeriac trimmings. In a small saute pan, heat 3 Tbsp of the butter on medium heat until it browns and emits a nutty scent. Add celeriac trimmings and saute for 15 to 18 minutes. Moisten with 14 cup of the chicken stock. Puree this mixture in a blender, pass through a fine sieve and season with salt and pepper.
3. Heat 4 tsp of the butter in a small saute pan on medium heat. Add celeriac dice and saute 10 to 12 minutes until brown. Drain and set aside.
4. In a large, heavy-bottomed saucepan, heat olive oil and 2 tsp of the butter on medium heat. Add onion, garlic, thyme and bay leaf and cook for 4 to 5 minutes, until vegetables are soft. Add rice and gently stir until grains take on a glassy look.
5. Add wine and cook until the liquid has totally evaporated and grains are not stuck together. Add 1½ cups of the chicken stock, 14 cup at a time, stirring between additions until all of the liquid is absorbed. Fold in 4 tsp of the celeriac puree and all of the celeriac dice. Add the remaining 6 tsp of the butter, acid butter and Parmigiano-Reggiano. Loosen the risotto with remaining stock if it is too thick.