Celery risotto, sheep cheese, truffle

Ingredients

• 1 celery ball
• 1 shallot
• 1 clove of garlic
• 15 g of semi-salted butter
• 5 cl of white wine
• 1 l of chicken stock cube
• 1 handful of hazelnuts
• 100 g of sheep’s cheese in pieces
• 1 tablespoon(s) of broken black truffles

• a few leaves of flat-leaf parsley

• olive oil

• fine salt

Preparation

1. Peel the celery and cut it into small brunoise, reserve in a salad bowl. Peel and finely chop the shallot. Peel and degerm the garlic clove.

2. Pour a dash of olive oil into a hot frying pan, then a little butter, add the shallot and sweat without coloring. Add the garlic clove then the diced celery, salt, mix, then deglaze with white wine.

3. Let it reduce then pour in the hot chicken stock. Cook for 10 minutes over medium heat.

4. Roast the hazelnuts on a baking tray in the oven for 5 minutes at 190°C.

5. Add the rest of the butter to the risotto, grate the cheese, mix, then add the black truffle pieces.

6. Place the risotto in deep plates, sprinkle with crushed hazelnuts and decorate with parsley leaves.