Celeriac Risotto with Bone Marrow & Black Truffles

Le Saint-James, Bordeaux, France, Nicolas Magie - November 2013

For 4 servings

  • 1 Tbsp. olive oil
  • 1/2 white onion, thinly sliced
  • 3 1/4 cups celeriac, peeled and cut into pieces the size of rice grains
  • 2 Tbsps. Tio Pepe Sherry
  • 3 1/4 cups clear beef stock
  • salt
  • black pepper, freshly ground
  • 1/3 cup fresh black truffles, thickly sliced
  • 1/4 mascarpone
  • 1/3 cup 24-month aged Parmigiano-Reggiano, freshly grated
  • 3 1/2 oz. beef bone marrow, blanched and sliced
  1. Heat oil in a Dutch oven set over medium-low heat; add onion; cook, stirring occasionally, until translucent; add celeriac; cook, stirring occasionally, until softened.

  2. Add Sherry; bring to a boil; cook, stirring, until evaporated; add 1/2 cup broth; bring to a boil; cook, stirring, until evaporated; repeat with remaining broth, cooking until evaporated after each addition and celery root is very soft; season; stir in truffles, mascarpone, and Parmigiano-Reggiano; remove from heat.

  3. Sear bone marrow on both sides in a skillet over high heat.

  4. To serve, spoon risotto onto plates; top with bone marrow.