Place the root celery in a saucepan and cover it slightly with water, add a pinch of salt and cook until soft. Remove the pan from the fire and whisk the contents until creamy, add salt and pepper according to taste.
Wash, cut open and core the Modì apple leaving the peel, then slice it thinly and heat it in a frying pan with a little butter, a pinch of salt and pepper until tender and golden brown.
In the same frying pan used for the apple slices, brown the speck pieces, without adding any fats. Set them aside.
Toast the rice in a saucepan with a drizzle of extra virgin olive oil for about 1 minute. Simmer with vegetable broth and add approximately two thirds of the root celery cream. Continue simmering and adding the necessary broth to complete the cooking of the rice: remove from the fire, add the remaining root celery cream, a knob of butter and the Reggiano Parmesan cheese and continue to cream. Serve the rice with the cooked apple slices, the speck and a touch of chives.