A silky-smooth celeriac, chestnut and tahini puree is folded into this risotto just before serving, creating an unbelievably creamy texture without the use of cheese, butter, cream or any ultra-processed plant-based alternatives. I’ve simplified Sophie Gordon’s original by cutting the number of cooking steps and using the celeriac cooking water as the stock.
I’ve also used short-grain brown rice instead of traditional polished arborio because I’m a staunch wholefood chef. Short-grain brown rice is an absolute joy: it’s hyper-nutritious and has a marvellous taste, texture and sweetness. Unfortunately, supermarkets don’t stock it, so you’ll have to shop online or get it from a wholefood store. I’m delighted to report that, with Sophie’s incredible celeriac and chestnut puree, it works perfectly here, becoming creamy and unctuous with the perfect “bite”. It can be hard to cook risotto rice al dente, but brown rice gets over that because of its nutty taste and texture, which mean it holds a firm bite for longer. The recipe will also work with brown basmati rice or risotto rice, but you’ll need to adjust the cooking times accordingly.
