This pairing is all about cutting; the high carbonation and acidity of the geuze cuts rich creaminess of the risotto like a hot knife through butter. The beer seems livelier and the risotto richer as a result. The earthy notes of the miso and celeriac help tease out some of the earthy notes of the beer that usually play a supporting role, shifting the balance of the overall flavor a bit. The crispy carrot ribbons are not entirely necessary, though they provide an interesting contrasting texture and a bit of sweetness to the dish.
|Aroma: medium earthy celery, low rich spicy white pepper, low nutty parmesan, very low white wine, very low toasty golden bread crust|
|Flavor: medium-high earthy floral celery w/ low perfume complexity, medium rich lightly toasted rice fades into medium-low sweet toasted-almond-like parmesan, very low saltiness and low rich umami background, bits with carrots have very low slightly sweet toasted note.|
|Texture: rich creaminess with chewy rice, slightly crisp celery root and crunchy carrot ribbons|
|Pairing: The acidity and carbonation cut right through the starchy creaminess of the risotto making the next bite more like the first. The risotto has an added brightness to it with the geuze, with low white wine becoming highlighted; the miso also stands out in the mix with a low batter-like umami while the parmesan becomes less intense. The geuze aroma is dominated with by a medium lemon character with low oak sawdust supporting. The geuze flavor is dominated by a medium-high earthy cellar character with low oak, lemon and tartness supporting; low bitterness lingers with very low lemon pith and a hint of earthy oak and leather.|
Celeriac Risotto w/ Crispy Carrot Ribbons
This makes a hearty meal for 2 to 3 people. If increasing the recipe, expect cooking times in the first 5 steps to take a bit longer.
4 cups stock [4 cups water and 40 g (2 T and 2 t) white miso]
¼ cup dry vermouth (such as Dolin)
2 oz US parmesan, coarsely grated
1 cup arboio rice (7 oz by weight)
2 T butter
1 T olive oil
1 clove garlic (about the size of a teaspoon), coarsely chopped
3.5 oz onion, chopped
½ tsp salt, divided
7 oz (~ 1 cup) grated celeriac [aka celery root]
¼ tsp white pepper, finely ground
1 oz US parmesan, finely grated for garnish
Crispy Carrot Ribbons (optional) [see recipe below]
- Heat stock to just bellow simmer over low heat.
- Heat saucepan over medium heat. Add butter and melt. Once butter begins to foam, add a single piece of onion.
- Once onion begins to sizzle, add remaining onion, garlic and ¼ tsp salt. Stir to coat. Cook, stirring occasionally, until onion becomes translucent, about 4 minutes.
- Add celeriac and another ¼ tsp salt. Stir to coat evenly. Cook until celeriac becomes aromatic, about 2 minutes.
- Add rice and another 1 T olive oil. Saute until rice begins to be translucent, about 3 minutes.
- Add the vermouth, stir to deglaze pan. Cook for about 1 minute to allow rice to absorb the vermouth.
- Add broth a ladle at a time and allow to cook until most of the liquid is absorbed. Continue adding broth, a ladle at a time until rice swells up and becomes creamy.
- Once rice cooked, turn off heat then stir in white pepper and coarsely grated cheese; serve immediately topped with finely grated cheese and carrot ribbons.
These can be made up to 2 hours in advance, and left uncovered at room temperature.
2 oz carrot shavings (use a vegetable peeler to peel thin strips from the carrot)
2 T White flour (we used unbleached)
2 cups oil for frying
- Toss carrot shavings with flour to evenly coat. The carrot shavings should feel dry, not sticky.
- Heat oil over medium heat to 325 F. Add a handful of carrot and fry for about 30 seconds, until crispy and beginning to darken.
- Remove with slotted spoon to a paper towel lined plate or reused egg carton to drain.