Turnip Risotto with Buckwheat Bread Crumble
This dish elevates simple celeriac into something elegant and comforting. The creamy risotto builds gentle depth from shallot, garlic, and a hint of smoky bacon, finished with wine, cream, and Parmesan for a smooth, rich texture. A buckwheat bread crumble adds an earthy crunch that contrasts the softness below, bringing a rustic touch that makes the whole plate feel warm, refined, and inviting.
For the Risotto
Prepare the celeriac: cut into a very fine brunoise (rice-grain size). Set aside.
Melt the butter, add the shallot, garlic and bacon brunoise. Sweat for 3–4 minutes without coloring.
Add the celeriac, coat well, cook for 2–3 minutes.
Deglaze with white wine and reduce until dry.
Add water and bouillon, cook like a risotto while stirring. Cook about 10–12 minutes until the celeriac is al dente.
Off the heat, add the cream and Parmesan. Mix to obtain a creamy consistency. Adjust seasoning.
| 15 g. | Butter |
| 50 g. | Finely chopped shallot |
| 1 clove | Garlic (crushed or chopped) |
| 2 slices | Bacon (thin slices, cut into rice-grain size brunoise) |
| 350 g. | Turnip (celeriac, cut into a fine brunoise) |
| 80 g. | Dry white wine |
| 100 g. | Water |
| ¼ cube | Bouillon cube |
| 100 g. | Cream (added at the end of cooking) |
| about 30–40 g | Grated Parmesan (for binding) |
| as needed | Salt |
| as needed | freshly ground pepper |
For the Buckwheat bread crumble
Coarsely blend the buckwheat bread (crumbs or slightly coarse breadcrumbs).
Rub together with the cold butter cubes, buckwheat flour, salt and pepper until you get a crumble texture.
Spread on a tray and bake at 160°C for about 10–12 minutes, stirring halfway through.
Let cool, then blend or crush lightly to obtain a fine “soil” texture.
| 60 g. | Buckwheat bread (stale or toasted) |
| 30 g. | Unsalted butter |
| 15 g. | Buckwheat flour |
| a pinch | Salt |
| as needed | Black pepper or five-pepper mix |
For the Plating
Serve the risotto hot in a shallow bowl.
Sprinkle the buckwheat bread crumble on top just before serving, like crunchy soil.
Optional finish: fresh herbs, Parmesan shavings, infused oil.
