I noticed that I have a number of different risottos posted. For Arthur and me its definitely one of the comfort foods. This version is good to make with your fall storage celery root, that ugly but tasty vegetable.
1 good sized celery root which when cut up measures around 2 cups.
1 1/2 cup leeks, well-cleaned and sliced
3 tablespoons butter
1 1/2 cups arborio rice
4 cups chicken broth, more if needed
1/2 cup white wine (optional)
1 cup shredded Parmesan cheese
Peel celery root and cut into slices to make about 2 cups. Melt butter and stir in celery root and leeks. Cover and cook until vegetables are tender, but not brown, stirring often. Mix in rice; stir for 1 minute. Add broth, starting with 3 cups and bring to a boil. Reduce heat and simmer uncovered until rice is tender but still al dente. Stir and add more broth if needed. Add wine if using. Mix in 3/4 cup of cheese. Season with salt and pepper.
Stir in pre-made pesto to taste. I used about 1/2 cup. Serve with additional cheese sprinkled on top.
You can also make a pesto with the celeriac tops and 1/4 cup olive oil if your celeriac happens to come with its green top (looks like celery). Most celeriac have had the tops removed. I guess you could also try making a pesto out of some regular celery including the leaves.
Adapted from Epicurious.com