Slice and Dice

1. Peel and cut the celery into fine brunoise.
2. Mince the white onion.
3. Roast the walnut shells for 10 minutes.

Stock

1. Make the stock with chicken or vegetable stock.
2. Add remaining vegetables and the aromatic garnish and cook for 20 minutes.

Fleur de Céleri

1. Make a celery rose using a Japanese unwinder.
2. Cut into discs.
3. Blanch the celery in a steamer or oven for 5 minutes.
4. To finish the rose, lay out discs, each overlapping. Sprinkle with salt and celery leaves. Roll into a rose shape.

Emulsion

1. Strain and filter the stock and keep half of it to make the emulsion with the cream and fresh butter.

Risotto

1. Sweat the onion in butter and add the brunoise celery and broth and cook quickly.
2. Pour in the yellow wine.
3. Mix the celerisotto with the cheese and butter. Slice and add remaining celery leaves.
4. Add the crushed walnuts and arrange harmoniously on a plate.
5. Finish with the emulsion and the celery rose.