Risotto with Celeriac, Hazelnuts and Coffee

Method

1. Peel the celeriac and cut it into small, thin slices or julienne.
2. In a pot, sauté a chopped shallot in a little olive oil and butter with a pinch of salt.
3. Add the sliced celeriac and stir to coat with the fat.
4. Cover with hot water and cook for about 15-20 minutes until tender.
5. Drain the celeriac, reserving the cooking water if desired, and transfer to a blender. Add a knob of butter and blend until smooth. Set the cream aside.
6. In a separate pot, add the rice dry with a pinch of salt and toast over medium heat for 1-1.5 minutes, stirring constantly, until the grains are hot and fragrant.
7. Begin adding hot water a little at a time, waiting for each addition to be absorbed before adding more. Cook for 9 minutes total from the first addition of water.
8. About 2.5 minutes before the end of cooking, add a couple of tablespoons of the celeriac cream to the risotto and stir.
9. When the rice is cooked (after 9 minutes), remove from heat. Add a knob of butter and grated Parmesan cheese, stirring vigorously. Adjust consistency with more celeriac cream or a splash of water if needed.
10. In a small pan, toast the hazelnuts over medium-high heat until fragrant and lightly browned.
11. Plate the risotto, top with toasted hazelnuts, and sprinkle instant coffee powder over the top. Serve immediately.