This recipe combines some ingredients from Eastern Europe with some from the Mediterranean regions near Bulgaria. The result is delicious.

SERVINGS

Serves 4

INGREDIENTS

1 medium to large celery root, trimmed and cut into

1/2-inch cubes

5 tablespoons olive oil

1/3 cup Arborio rice

1 tablespoon tomato paste

1 tablespoon chopped fresh parsley

Salt and freshly ground black pepper

1/4 cup freshly grated Parmigiano-Reggiano

 PREPARATION

Place the olive oil into a medium skillet over medium-low heat, then add the celery root and sauté until nearly soft, about 7 minutes. Add the rice and cook over low heat for 5 minutes, stirring frequently. Add the tomato paste, parsley, 11/2 cups hot water, salt, and freshly ground pepper. Cover and simmer gently for 20 to 30 minutes, until the rice is done and the liquid mostly absorbed. Sprinkle on the cheese and serve.