Celery Root and Lemon Risotto

Michael Anthony

Gramercy Tavern - NYC

Michael Anthony's seasonal risotto is paired with a spiced lemon confit and a vibrant purée of celery root and ramps.


Lemon Confit:
  • Peel from 1 lemon
  • 1 teaspoon coriander seeds
  • 1/2 cup simple syrup
  • 2 tablespoon honey
  • 1 tablespoon lemon juice
Celery Stock:
  • 5 spring onions, chopped
  • 4 stalks celery, chopped
  • 3 parsnips, peeled and chopped
  • 2 yellow onions, chopped
  • 2 shallots, chopped
  • 1 quart water
  • 1/2 teaspoon salt
  • Pinch of coriander seeds
Celery Root and Ramp Purée:
  • 1 bunch ramps, trimmed and cleaned
  • 1/4 cup olive oil
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon butter
  • 1 shallot, minced
  • 2 cups water
  • 2 cups milk
  • 1 large celery root, about 1/2 pound, peeled and cubed
  • 1 quart celery stock
  • 1 tablespoon olive oil
  • 1 onion, minced
  • 1 clove garlic, crushed and minced
  • 1 cup Carnaroli rice
  • 1 1/3 cup white wine
  • 1 1/2 teaspoons lemon juice
  • Peel from 1 lemon
  • 1/4 cup freshly grated Grana Padano
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon minced lemon confit, plus additional for granish
  • 1 stalk celery, thinly sliced for garnish
  • Celery leaves for garnish


To make the lemon confit, place lemon peels in cold water and bring to a boil. Strain and repeat 3 times. Set aside. Toast coriander seeds in a small heavy sauté pan over medium heat and stir until they become aromatic, 1 to 2 minutes. Add simple syrup, honey, and lemon juice and bring to a boil. Remove coriander seeds and discard. Add reserved lemon peels and return to a boil and simmer for 20 minutes. Remove lemon peels from liquid and set aside.

To make the celery stock, combine spring onions, celery, parsnips, yellow onions, and shallots in a large stockpot. Add water to cover, salt, and coriander seeds. Bring to a boil, reduce heat, and simmer uncovered, stirring occasionally, about 1 hour. Strain, discard vegetables, and reserve liquid.

To make the celery root and ramp purée, begin with blanching the ramps in boiling water and cook until the green leaves become vibrant green, about 3 minutes. Strain and run under cold water. Squeeze out excess moisture and purée in a blender or food processor with olive oil. Season with salt and pepper to taste and set aside.

Melt butter in a large heavy saucepan over medium heat. Add shallots and sauté until translucent, about 5 minutes. Add water and 1 1/2 cups milk to saucepan and bring to a boil over high heat. Add celery root and return to a boil. Reduce heat and simmer until celery root is tender, about 30 minutes. Drain and discard cooking liquid. Combine celery root, the remaining 1/2 cup milk, and the ramp purée in a food professor and purée until smooth. Add more milk if necessary to reach desired consistency. Season to taste with salt and pepper.

Bring celery stock to a simmer over medium-high heat. Reduce to low and cover to keep warm. Heat olive oil in a large sauté pan over medium heat. Add onions and sauté until translucent, about 5 minutes. Add garlic and sauté until tender, about 3 minutes. Add rice and toast for 1 minute. Add white wine and deglaze until the liquid has completely evaporated, about 3 minutes, and add lemon juice and peel. Add 1 1/2 cups celery stock and simmer until completely absorbed, stirring constantly. Add the remaining stock, 1/2 cup at a time, allowing stock to be absorbed before adding more; continue to stir constantly until rice is creamy and tender, about 20 to 30 minutes. Remove lemon peel and stir in Grana Padano, butter, salt, pepper, and lemon confit. Adjust seasonings if necessary.

Heat the celery root and ramp purée over medium heat if necessary. Divide the purée evenly among 4 plates making a pool in the center. Divide the risotto among the 4 plates placing it in the center of the purée. Garnish with lemon confit, celery slices, and celery leaves.


4 servings