Barbecook smoke chips
- 300 g
- risotto rice
- 1/4 celeriac
- 4 sp. hazel nuts
- 1 shallot
- 1 clove garlic
- 1 litre chicken stock
- 2 tbsp. sour cream
- 50 g Parmesan cheese
- parsley or basil
- 1 lemon
- 10 thin slices of bacon
- 1 dash of white wine
- olive oil
- 200 g wild mushrooms
The last months of 2016 were dominated by smoking. It was clear in 2016 that smoking was all the craze again. I did it myself with pulled pork, pumpkin and my legendary Moink balls. One of the last ingredients that sucked up some smoke last year was celeriac.I used the smoked celeriac in a risotto. Hazel nuts, wild mushrooms, crispy bacon and the smoked celeriac topped off with lemon zest and sour cream for some freshness, delicious. Really.
- Cut the celeriac into pieces. Smoke them for 30 minutes in the Otto electric smoker.
- Peel the pieces of celeriac and chop them finely.
- Finely chop the garlic and onion.
- Fry the garlic and onion in a little olive oil. Add the rice. Stir until the rice looks a little translucent.
- Deglaze with white wine. Allow the wine to almost evaporate.
- Ensure that the base or stock is warm.
- Add the chopped celeriac. Stew briefly.
- Now add the stock one spoonful at a time. Stir. When it has all been absorbed, add a little more. Repeat until the rice is al dente. Reckon on 15 to 17 minutes.
- Meanwhile, fry the mushrooms in a little olive oil or butter. Don’t overcook them.
- Fry the hazel nuts in a dry pan.
- Fry the bacon until crispy in a dry pan. Allow to drain on kitchen paper.
- Is the risotto ready? Then add the mushrooms, sour cream, grated cheese and washed lemon zest. Season well with salt and pepper.
- Finely chop the fresh herbs.
- Serve the risotto on a nice plate. Dress the plate with finely chopped herbs, extra black pepper, hazel nuts and bacon. Garnish with Parmesan cheese shavings.
Vegetarian tip: use a vegetable stock and leave out the bacon.