Risotto with celery from Essentials of Classic Italian Cooking (page 249) by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mcvl on December 01, 2020

    No point in making this (or any other risotto, really) unless you have some truly excellent broth on hand. I had a pot on the back of the stove that I had used for poaching a giant hunk of beef plus various other meats and vegetables over the previous ten or twelve days. Lightened with a little white wine and water, it made this a dish to remember, and repeat.

  • TrishaCP on April 26, 2016

    I primarily made this to use up some celery that was languishing, and I thought this was ok but not great. With so many other risotto recipes, this probably won't be a repeat.

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