22 ltrs Country Range Chicken or Vegetable Bouillon (made up)
2525 g Country Range Plain Flour
7575 g Country Range Butter
500500 g celeriac, peeled and diced
500500 ml double cream
2525 g risotto rice
1 1 medium onion, peeled and chopped
1 1 medium leek, peeled and chopped
salt and pepper to taste
- 1Place the butter into a large pan and melt. Add the onion, leek, salt and pepper and sweat for 4-5 minutes until the vegetables are soft and translucent.
- 2Add the celeriac and flour and mix for 3-4 minutes.
- 3Add the stock and bring to the boil. Then add the risotto rice and cook for 20-25 minutes on a gentle heat.
- 4Finally, add the double cream then remove from the heat. Blend until smooth in a liquidiser then return to the pan, heat and serve.