SAUSAGE, CONFIT GARLIC & CELERIAC RISOTTO

This risotto would make the perfect dinner party recipe; it is easy but impressive. Give it a go! 

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Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Serves 2


Ingredients:

  • 1 celeriac

  • 4 pork sausages

  • 6 garlic cloves

  • 1 onion, chopped

  • 1 celery stick, chopped

  • 4 thyme sprigs

  • 1.4 L vegetable stock 

  • 200 g risotto rice

  • ½ bunch parsley, chopped 

  • Olive oil

  • Salt and pepper


Method:

Heat the oven to 200C/fan 180C/gas mark 6. 

Make the confit garlic: Peel and put the garlic cloves, thyme, and about 100ml of olive oil in a small pan. The garlic should be pretty much submerged in oil. Gently cook for 10 minutes, or until the garlic is soft and lightly golden. Set aside. 

Roast the celeriac: Peel and dice the celeriac in small cubes of 1 cm. Put the diced celeriac on a single layer, on a baking tray. You can use two baking trays if needed - this is important to get the diced celeriac brown and crisp all over. Season and drizzle over with some of the confit garlic cooking oil. Mix well to coat and roast for 15-20 minutes, or until tender, brown and a little crisp. Shake the pan halfway through. 

Cook the risotto: Fry the onion, and celery in some of the confit garlic cooking oil. You should have enough, but if not add more olive oil. Season with salt and pepper, and cook for 5 minutes, then add the risotto rice and stir to coat. Gently heat for 1 minute then add 500ml of stock to the risotto and stir until it is all absorbed. Repeat another 2 times. This should take around 25 minutes, or until you have a creamy consistency. 

Cook the sausages: In the meantime, pan fry the sausage, until golden brown, and cooked through. 

Finish risotto: When the rice is tender, turn off the heat, add the celeriac, the rest and the parsley. Mix, and serve with the sausages and sliced confit garlic. 

Extra tips:

- You can use rosemary instead of thyme.

- This recipe is dairy free, but if you want to add grated cheese to your risotto for ezra creaminess you can. Pecorino and parmesan would work well. 

- You can use beef or vegetarian/vegan sausages instead. 

- Make more confit garlic to use in salad dressing, stir fry and pasta. Store them in the fridge in the oil for up to 7 days.

Camille Aubertceleriac, risottoComment