Celeriac, Cheddar and Mushroom Risotto

300g Celeriac, diced
1/2 White Onion, diced
2 Garlic Cloves, thinly sliced
150g Carnaroli or Arborio Rice
320-420ml Vegetable Stock
65ml White Wine
1/2 Tbsp Miso
45g Grated Cheddar
9g Grated Parmesan
110g Small Portobello or Chesnut Mushrooms, sliced
Olive Oil
1/4 Red Gala Apple, finely diced or julienned 
1 Lemon, juiced 
White Wine Vinegar 
Ground Cumin 
Butter 
Breadcrumb Topping:
Handful of Fresh Breadcrumbs
1 Lemon, zested
8g Grated Parmesan
Olive Oil 

Cook Time: 060
Serves: 02

Instructions

1. Preheat the oven to 220C. 
2. Prepare the celeriac first. Remove the tough base of the celeriac and peel away the outer skin. Cut half into 1 inch chunks, and the other half into smaller dice (about 5mm-1cm sized). 
3. Spread the small diced celeriac on a lined baking tray and add a pinch of cumin, salt and pepper and drizzle over olive oil. Mix to combine and roast in the oven for about 10 minutes, or until cooked and golden. 
4. Cover the remaining celeriac with cold water. Bring to the boil over a high heat on the stove then reduce to a simmer and let cook for 15 minutes or until a fork poked into it goes in easily. Drain any liquid from the celeriac and either blend (you can use a hand blender, free standing blender or food processor for this) or mash with a potato masher until smooth. Set aside. 
5. In a small frying pan, keep the stock on low heat to keep warm. 
6. In a large frying pan on medium-high heat, add a small drizzle of olive oil. Once hot add the sliced mushrooms and leave to cook for about 2-3 minutes, stirring occassionally. 
7. Add half of the sliced garlic and fry for a further 2 minutes, before adding 1/2 tbsp butter. Once nice and golden brown, take them off the heat and set aside. 
8. Wipe the pan clean and place it over medium-high heat again. Add another drizzle of olive oil, then add the diced onion. Cook for 2-3 minutes, then add a pinch of salt, and cook until the onions have softened. 
9. Add the remaining garlic and rice, and fry for 2-3 minutes. 
10. Then add the miso and stir through before adding the wine. Allow the wine to reduce before adding a ladleful of stock. 
11. Turn the heat down to medium-low and stir until the liquid has all been absorbed by the rice. Keep doing this, gradually adding the liquid and stirring the risotto pretty much constantly until all the liquid is used up. This should take about 30-40 minutes. 
12. Meanwhile make the breadcrumbs by tearing/cutting a small piece of stale bread. In a frying pan on medium-high heat add 1/2 tbsp of olive oil. Once hot, add the breadcrumbs and fry until golden, before adding the lemon zest and parmesan. Reduce the heat slightly and stir through until combined, then set aside. 
13. Prepare the apple by dicing it nice and small or into julienne pieces. Squeeze over the juice of 1 lemon and a dash of white wine vinegar and mix through. 
14. Taste the rice to check it is done then stir in the celeriac puree. 
15. Add in the cheddar, parmesan and mushrooms and stir through until the cheese has melted and mushrooms are warmed through. 
16. Take off the heat and serve immediately, topped with the breadcrumbs and drained quick pickled apples. Enjoy!