Cut the celery root into small rectangles to mimic the appearance of rice. Try to keep them as consistent as possible to ensure even cooking.

Sauté the cut celery root in small saucepan for about 1½ minutes on medium heat with enough oil to very lightly coat the bottom of the pan.

If there is excess oil, pour it off through a small-mesh strainer into a small glass or metal bowl. Allow the fat to cool completely and then throw away. Do not put fat down the drain.

Return the celery root to the pan and deglaze with ¼ cup white wine. The white wine needs to reduce until the pan is almost dry. If you have a gas stove, remove pan from burner and add wine away from flame. As the wine reduces, slowly stir it with a spoon.

After wine is cooked off almost completely, but before the celery root starts to stick, add ¼ cup of stock and reduce until dry just like the wine process, stirring as needed. Season risotto with a little bit of salt.

Repeat the stock step again but add the mascarpone cheese when the stock is halfway reduced. It should melt into the mixture as it cooks and give it a creamy texture.

After the stock is reduced completely, turn heat off and remove the pan from burner. The pan will still be hot and will continue cooking. Stir in the Parmesan cheese. This should bind it and help make it extremely creamy. Taste after desired texture achieved for seasoning.

Plate with a small, thin circle of Korean black bean paste in middle of plate. This paste is rather salty so use cautiously.

Spoon risotto into middle of circle to serve. Garnish with diced apples and celery leaf.

Recipe Courtesy of Chef Alan Sternberg, Cerulean Indianapolis