Risotto with Celery Leaf, Zucchini and Gorgonzola
This dish originated as a means to utilize leftovers. Faced with a surplus of celery stalks with plenty of leaves and some remaining gorgonzola, I chose to the freshness of the celery leaves to contrast the intense structure of the gorgonzola within a creamy risotto.
Ingredients
- Celery Leaves (fresh, from the stalks)
- 1 Zucchini
- 1 Leek
- 1/2 White Onion
- Soy Sauce (3 tsp)
- Vegetable Broth (Celery, carrot, and onion base)
- Gorgonzola (100 g)
- Black Pepper
- Sea Salt
- Black Lava Salt (optional)
Ingredients
- Toast the rice dry in a big wok pan with a generous amount of freshly cracked black pepper.
- Add extra virgin olive oil and the onion (finely brunoised) to the pan, continuing to toast until translucent.
- Add the zucchini (cut into 5mm cubes) to the rice mixture.
- Begin the risottatura process, adding the hot broth gradually. Incorporate the leek first (sliced into 5 mm half-moons) and then the celery leaf chiffonade.
- Once the rice reaches the desired texture, remove from heat. Incorporate the gorgonzola, stirring gently to emulsify and create the final creamy consistency.
- Plate on a flat dish, finishing with a dusting of black lava salt and a garnish of small, fresh celery leaves.
This original recipe, including its descriptive text and original kitchen photography, is licensed under CC BY-NC-ND 4.0 International . You are welcome to share or adapt this recipe for personal use with proper attribution, but commercial redistribution of this text or my images is strictly prohibited.