I may have complained once or twice about how difficult it is to find good celery here.
At Gran Frais, the big vegetable supermarket, I can almost always find packaged white celery, usually from Spain. Stalks of green celery are a challenge – even at Gran Frais.
I can find stalks of green celery at my regular supermarket most of the time, but, usually, they are not worth buying. The ribs are often brownish and awful looking. Even when they’re nice and green the ribs are often hollow and tasteless.
Celeriac, on the other hand, is easy to find and always good. It’s a bit milder than celery, but a good substitute. Like most large vegetables, it does require planning to use it all. It will also discolor slightly. Wrap the cut sides in cling film and slice off any that turns a bit brown if you like.
Total time: 30 minutes
- 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
- 1/2 cup (4oz, 120ml) dry, white wine
- 2 1/4 cups (18oz, 540ml) chicken stock may not all be used
- 1/2 leek, trimmed and sliced
- 1 tbs olive oil
- 1/2 cup Parmesan cheese – freshly grated (about 2oz, 60gr)
- 6oz (180gr) sausages, removed from casings if not bulk
- 2/3 cup chopped carrot. about 1 medium
- 2/3 cup chopped celeriac
- 2/3 cup sweet corn, plain
- 2/3 cup chopped red pepper, about 1/2 medium
- 1/2 leek, sliced
- Heat chicken stock and keep hot over low heat.
- In medium saucepan heat oil over medium heat. Add leek and sauté until tender.
- Add rice and sauté stirring, for 2 – 3 minutes until rice has white center.
- Add white wine and stir.
- Start condimenti.
- When wine is almost absorbed add a 1/3 cup of stock, stir.
- When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
- Before the last 1/3 cup taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked. If more stock is needed add it 1/6 cup at a time and waiting until almost completely absorbed.
- At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold its shape on a plate.
- Stir in the Parmesan and condimenti, pour into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be very stiff.
- Cut the sausage into 1″ (3cm) pieces.
- Heat a nonstick skillet. Add sausage and fry, breaking it up as it browns.
- Remove sausage and drain any excess fat.
- Add leeks, pepper, carrot, celeriac and sauté until tender, about 10 minutes.
- Add sweet corn and stir briefly.
- Return sausage and keep warm until needed.
We’ve had some very sad, tragic days here in France.
Today’s events have been on the news non-stop and Wednesday’s attack at Charlie Hebdo has been recounted and analyzed many times. I’m not going to add anything to all the words that have already been said.
But I thought I would try my hand at explaining how this has affected the people here.
Not the violence and the murders and the shootings and the deaths – no explanation is possible about those things.
But the loss being felt by the French people.
I think the American equivalent would be if Stephen Colbert & Jon Stewart (The Daily Show), Gary Larson (The Far Side), Scott Adams (Dilbert), and Dr. Seuss had all been gunned down in a coffee shop in New York – along with a few of their friends.
Think about it…..
The French also take free speech and freedom of expression very seriously.