Monday, January 17, 2011

Friday, January 14th - Parsnip and Savory Risotto

Parsnip and Savory Risotto
I like to collect new and interesting Risotto recipes.  Two of my favourites are the Cream-eriffic Sunny Lemon and Sage , and Butternut Squash, Spinache and Goat Cheese Barley.  Also love using Root Vegetables in the Winter and Parsnip has a nice gentle sweetness about it that lightness that is distinctive from it's starchier kin.  This is a subtle Risotto.  No bold or in your face flavours.  It is demure with wonderfully interesting dimension with the sweetness and texture from the Parsnip. You can use Thyme or Rosemary instead of Savory if you prefer but I would recommend you use fresh and try to limit to just the one.

Parsnip and Savory Risotto

1 1/2 l Vegetable Broth (6 c)
1 c Dry White Wine
3 T Butter
3/4 c Onions, chopped
3/4 c Parsnips, peeled, trimmed and cut into 1/4 inch fingers
2-3 t Savory
1 c Arborio Rice
1 c Parmesan Cheese, grated

Aged REAL Balsamic Vinegar for drizzling.  The loose stuff often sold in supermarkets are normally diluted blends.

In a small saucepan, bring the broth to a boil.  Reduce heat to low and keep warm to the side with a ladel.

In a large skillet, heat 1 T Olive Oil and 1 T of the Butter.  Saute the Onions for 3-5 minutes.  Add the Parnips and Savory.  Saute until the Parsnips are browned. 8-10 minutes. 

Add the Rice.  Add a bit more Olive Oil if the pan is too dry.  Stir until the Rice all glistening, 2 minutes.

Add the Wine in a big swirl around the pan.  Adjust the heat to keep a very very gentle simmer where the steam is active and looks like it wants to bubble but doesn't.  Stir frequently.  That's the love in the Risotto.  It coaxes out the creaminess from the Arborio. Use a wooden spoon. Stir, stir, stir, this isn't a pilaf or casserole. :^D

When the Wine is all but absorbed, add a ladel of broth.  Our ladel is about 3/4 c. When the liquid is mostly absorbed, i.e. you can draw a mote down the centre of the pan with the spoon and it does not close up on itself immediately or very fast. Add another ladel and continue. It should take about 30-35 minutes. Test the rice at about the 30 minute mark. You should cook to your taste. I do like it on the softer side than D but not mushy. D likes it on the edge of hard in the centre. I do not like carving it out of my molars. You can add more broth or water to your saucepan as you feel you need.

Add the Parmesan and incorporate, gently. Check the seasoning. Add the final ladel, that is to say the ladel after you think the Rice is just about there not necessarily all the broth in the pot (you may need more), stir once or twice. D doesn't stir the last ladel at all. Add the Butter in little pieces over top. Cover and set aside for 10 minutes.

Serve with more fresh Black Pepper, Parmesan and drizzle some nice Aged Balsamic.  Now as I am insistent on using real Parmesan, I am insistent in this case on using REAL Balsamic.  In your everyday salads, you can use your average Balsamic but for this use, the real Aged stuff is quite a bit darker, thicker than 'normal' Wine Vinegar.... unfortunately, more expensive too. If you do not have REAL Aged Balsamic, then I would suggest you reduce 1/4 c of your regular Balsamic in a small saucepan over medium heat for 10 minutes until thickened by 1/3 or half.  Use sparingly!


5 Leave a / Read COMMENTs:

Kimmy Bingham said...

I currently have a ton of parsnips in my winter share and never thought of using them in a risotto. A great and creative idea I'll certainly be trying soon!

Fight the Fat Foodie said...

I'm a huge risotto fan too! I really like that you haven't drowned it in heavy cream.

Leah said...

I love the idea of adding parsnips to risotto!

Tiffany said...

I've been looking for new ways to prepare root veggies. This risotto is a great idea!

Unknown said...

I love risotto and you've made my mouth water. Now I'm going to have to go make some. This looks absolutely fantastic!