Orange an rocket risotto

Prepare the celeriac, cut into cubes of around 1 ½ cm in size. Finely chop the onion and garlic. Heat the oil and sweat the celery, onion and garlic in it. Add the rice, cook until it is glassy. Slowly add the stock in stages, stirring from time to time, adding stock in stages as needed, cook for around 20 minutes.

While the rice is cooking, toast the pine nuts in a pan until they turn golden brown. Finely grate the peel of an orange. Using a knife, cut the peel from both the oranges until left with just the flesh of the fruit. Remove some segments of the orange from between the connecting filaments. Finely grate the Emmentaler AOP. Carefully stir the pine nuts, orange segments, rocket and Emmentaler AOP into the rice. Season the risotto with salt and pepper and serve immediately.