This recipe was scribbled down and adapted from another blog some time ago and never fails to impress.
Sweet and earthy parsnip is hit with a big kick of sage and parmesan.
Topping with a little mascarpone, fried croutons and fresh sage balances a delicious dish.
For the Risotto: 300g Carnaroli Rice, 30g Unsalted Butter, 1 Onion (Finely Chopped), 1 Garlic Clove (Crushed), 1 Celery Stick (Finely Chopped), 3 Medium Parsnips (Peeled and Grated), 200ml Dry White Wine, Small Handful Sage Leaves (Finely Chopped), Small Handful Parsley (Chopped), 1 litre Light Vegetable Stock, 50g Grated Parmesan, 3tbsp Mascarpone, Freshly Cracked Black Pepper
To Finish: Croutons, Mascarpone, Fresh Sage Leaves
1) Heat the butter in a large casserole over a medium heat. Add the onion, garlic, celery and parsnip and sauté for 5 minutes until soft but not coloured. Add the risotto rice and combine with the other ingredients.
2) Turn up the heat and add the wine. Allow to reduce by half. Add the sage and fold to combine. Turn the heat down and gradually add the vegetable stock, allowing the rice to absorb in between, whilst stirring. Continue until the rice has cooked (just a little bite remaining) – around 20-30 minutes.
3) Once the rice is ready add the parsley, mascarpone, parmesan and a good amount of cracked black pepper. Cover and allow to stand for 5 minutes. Stir well to combine.
4) Serve with freshly fried croutons, mascarpone and fresh sage leaves.