Here, there is no rice, but rather celery brunoise for a light and original version. Now, I know what you are thinking: “Celery isn't for everyone...” But believe me, this recipe might just make you change your mind. Indulgent, meltingly tender, and full of flavor, it is a beautiful surprise to discover. You’ll have to let me know what you think!
6 servings
Prep time 20min
Cooking time 15min
ingredients
1 finely chopped shallot
75g Vin Jaune
250g Liquid cream (30% fat)
TT Butter
150g Peeled celeriac
1 bunch Lovage
6 slices Comté (18 months)
White Pepper
Preparation
Sauté the shallots in butter and deglaze with the Vin Jaune. Add the cream and bring to a boil until reduced to a syrupy consistency. Slice the celeriac into 3mm thick slices and create a brunoise, then cook in boiling salted water for 3 minutes. Add the cream to the celery until a beautiful cream-celery binding is achieved. Finely chop the lovage. Season with salt and pepper. Slice the Comté into thin strips. Form Comté discs using a pastry cutter.
Finishing and plating
Place the risotto in a bowl. Arrange one (or several) Comté discs on top.
By Jean Sulpice
Chef, two Michelin stars
Updated on 17/03/2026
