OYSTER RISOTTO WITH CELERY ROOT AND BEECH MUSHROOMS

When cooking at home, I typically buy my ingredients from Your Dekalb Farmers Market. It is your best bet for Beech mushrooms and all of the other ingredient needs. For the shaved fennel garnish I use a mandolin to achieve the thinnest slices possible. You can pick one up at your closest Asian market. For the risotto: Canola oil for sweating the

onions 1 medium white onion, finely cut as close to the size of a grain of rice as possible 2 cups Arborio rice 1 cup dry white wine 8 cups chicken stock (may

not use all) For the oysters: Canola oil 6 tablespoons unsalted

butter 1 cup of celery root, peeled

and diced small 1 ½ cup Beech mushrooms 8 medium sized, freshly shucked oysters, diced small, and reserve the oyster liquor 2 tablespoons creme

fraiche 1 cup finely grated

parmesan 3 tablespoons finely cut

chives salt lemon juice 2 cups of shaved fennel

for garnish olive oil

To make the risotto: Sweat the onions in canola oil over medium heat with a pinch of salt until they are completely translucent. Make sure you are constantly stirring to prevent the onions from browning. If the onions start to brown remove the pan from heat and deglaze it with a tablespoon of water to cool it down and then return it to medium heat. Once the onions are completely translucent add the rice and toast the grains lightly for 2 minutes. Add the white wine and reduce until it’s almost totally evaporated. Then add the chicken stock in small amounts. I like to start with ½ cup and once it’s been absorbed by the rice, and continue adding ½ cup at a time. It is important to stir with a rubber spatula the entire time to ensure the rice does not stick to the bottom of the pan (and potentially burn). Gradually add more stock until the rice is al dente. The grains will still have texture but will not be chewy. Before Serving: In a large saute pan over medium heat, add 3 tablespoons of butter. When the butter starts to brown add the Beech mushrooms and diced celery root. Roast the vegetables in the pan slowly until golden brown. Drain the butter off of the pan and discard. Deglaze the pan with a squeeze of lemon juice and a ladle of stock to cool the pan. Add the cooked risotto and gradually add more stock to loosen the risotto until there are no clumps. Once the risotto is hot, add oysters and their liquor. Cook for 30 seconds and stir in the butter and creme fraiche until incorporated. Stir in the cheese and cook until melted. Season to taste with salt and lemon juice and 2 tablespoons of chives. Save the remaining tablespoon of chives for your garnish.

To serve: Divide the risotto between 4 bowls. Dress shaved fennel with olive oil, chives, and salt. Place an attractive pile of the fennel and chive garnish on top of each bowl of risotto.

Serves: 4 — Myles Smith, Kimball House, Atlanta Per serving: 797 calories (percent of calories from fat, 40), 40 grams protein, 85 grams carbohydrates, 2 grams fiber, 38 grams fat (17 grams saturated), 78 milligrams cholesterol, 561 milligrams sodium.

MIA YAKEL.