Ingredients 4 people

280 g of Carnaroli rice

240 g of peeled celeriac

120 g of well drained Pantesco appetizer

30 g of shallots

About 1.2 l of vegetable broth

3 g of caper powder

1 teaspoon of Pantelleria oregano

White wine

Extra virgin olive oil*

Salt and pepper


To whisk

40 g of butter

40 g of grated parmesan




Cut the butter into cubes and place it in the freezer, pour the Pantesco appetizer into a colander to separate it from the preservation oil, then cut the slices of the tomatoes into small pieces with the help of a pair of scissors.

Finely chop the shallot, peel the celeriac then cut it into slices of about half a centimeter, then cut into sticks and finally cubes.

Pour a drizzle of oil into a saucepan, add the shallot and brown it over a very low flame, adding a little broth if needed, when it is transparent add the celeriac, season with a pinch of salt and continue cooking for a few minutes, then transfer all in a bowl.

Pour a drizzle of oil back into the saucepan and once hot, toast the rice for a few minutes, over high heat and stirring with a spatula, blend with the white wine and once the alcoholic part has evaporated, start cooking by adding the hot broth by hand. as the previous one is absorbed.

Halfway through cooking, add almost all the caper powder and oregano, when cooked (about 16/18 minutes) correct if you need flavor, then stir in the cold butter and grated cheese and leave to rest for a couple of minutes covering the saucepan with a lid.

Serve the risotto with the starter mix, a light sprinkling of oregano and caper powder.


* you can use the preservation oil of the Pantesco appetizer

- Gianfranco Allari -

- Gianfranco Allari -


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