Creamy Celery Wild Mushrooms

This creamy celery risotto is an inventive twist on classic risotto, swapping arborio rice for tender diced celery root. The result is a luxurious and earthy dish loaded with wild mushrooms, fresh herbs, and a subtle sweetness from the celeriac. It is perfect for cozy autumn dinners or as an eye-catching side for festive occasions.

Ever since discovering this method, it has become my go-to for showing guests that vegetables can truly shine. Last year, I made it for a special family dinner and everyone—kids included—came back for seconds.

Ingredients

• Large celery root (celeriac): for a sweet nutty base and creamy consistency choose one with firm skin and no major blemishes
• Medium yellow onion: gives a sweet aromatic depth pick one that feels heavy for its size
• Assortment of wild mushrooms: such as porcini shiitake or oyster for hearty texture and woodsy flavor always select mushrooms that feel plump and dry to the touch
• Clarified butter: enriches the flavor and helps all components sautée evenly look for a golden color and pure aroma
• Vegetable broth: layers in savory base notes choose a quality, low sodium brand or homemade if possible
• Dry white wine: adds brightness and sophistication choose a crisp variety like Pinot Grigio
• Whipping cream (thirty percent fat): gives luscious texture select one labeled for sauces
• Salt and freshly cracked black pepper: to highlight each element freshly cracked is best for its aroma
• Hard Italian cheese (like Parmigiano Reggiano or Pecorino Romano): for savoriness always grate fresh for the best melting quality
• Fresh parsley: brings color and freshness use leafy flat parsley for the best flavor
• Black cumin sprouts: for a gentle crunch and striking presentation these can be found in specialty grocers

Step-by-Step Instructions

Prepare the Mushrooms:

Gently clean wild mushrooms with a slightly damp towel removing any dirt while preserving their delicate texture. Cut into large bite size chunks so each retains its meatiness during cooking.

Sauté the Mushrooms:

Warm clarified butter in a wide skillet over medium high heat. Scatter mushroom pieces in a single layer. Cook until deep golden brown and moisture has cooked away stirring only when needed. This typically takes five to seven minutes. Set aside.

Prepare the Celery Base:

Peel celeriac thoroughly then slice into thick slabs, stack and slice again into sticks, then cut into small even cubes. This evenness ensures each piece cooks through at the same rate.

Start the Base:

Melt more clarified butter in the same pan then add celery cubes. Let them sizzle and slowly soften over medium heat stirring occasionally, about two minutes.

Build the Flavors:

Finely dice onion. Add to the pan with celery continuing to cook until onion turns glassy and releases its fragrance blending gently with the celery, another three to five minutes.

Simmer with Broth and Wine:

Pour in vegetable broth stirring gently to loosen any bits in the pan. Immediately follow with dry white wine allowing it to bubble and reduce for three to four minutes until most alcohol evaporates.

Add Cream:

Stir in the whipping cream ensuring each cube of celeriac is coated. The mixture should look rich and just a bit loose not soupy.

Combine and Season:

Return sautéed mushrooms to the pan letting all flavors mingle for another two to three minutes on low heat. Taste and season with salt and pepper.

Finish with Cheese and Herbs:

Turn off the heat then fold in a generous handful of freshly grated hard Italian cheese for richness. Stir through chopped parsley for a burst of color.

Plate and Garnish:

Spoon into warm bowls. Scatter with black cumin sprouts for a gentle crunch and aromatic finish.

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Every time I grate fresh Parmigiano Reggiano over the bowl at the end I think of how my mom always insisted on “one last handful for luck” before serving guests. The cheese pulls every flavor together and adds a finishing touch I would never skip.

Storage Tips

Cool any leftover risotto to room temperature before storing. Keep in a tightly sealed container in the fridge for up to three days. When reheating add a splash of water or cream and warm gently on the stove stirring often until loosened and heated through.

Ingredient Substitutions

If you cannot find celeriac try swapping with parsnips for a similar earthy sweetness. For the mushrooms if wild types are unavailable regular cremini or button mushrooms still work well. A vegan version can be made by using olive oil instead of clarified butter and coconut cream for the dairy.

Serving Suggestions

Serve this dish as a luxurious main course topped with a poached egg for added richness. It pairs beautifully with crisp salads or alongside roasted fish or chicken for a complete meal. For a festive spread offer it with crusty bread and a simple arugula salad.

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A Brief Culinary Note

Risotto is a beloved northern Italian dish traditionally centered around rice. Celeriac risotto is a modern take that still honors risotto’s spirit of creamy comfort and robust flavors but adapts it for those who are looking to explore more vegetables or dietary variety.

Frequently Asked Questions About Recipes

→ What type of celery works best?

Use a celery bulb, also called celeriac, for its mild flavor and creamy texture. Avoid regular celery stalks for this preparation.

→ Which mushrooms add the most flavor?

Forest varieties like porcini, shiitake, or oyster mushrooms offer the richest, earthiest notes and meaty texture.

→ Do I need to use whipping cream?

Whipping cream delivers the signature creamy consistency. For a lighter version, use half-and-half, but the result will be less rich.

→ How should the finished dish look?

The texture should be creamy but not liquid, with the celery cubes tender and mushrooms golden but holding their shape.

→ What cheese is best for serving?

Hard Italian cheeses like Parmigiano-Reggiano or Pecorino Romano are ideal for finishing and boosting umami flavors.