Sunday, October 09, 2011

Saturday, October 1 - Sweet and Nutty Parsnip and Chestnut Risotto

Sweet and Nutty Parsnip and Chestnut Risotto
I'm not sure how D ended up making Parsnip Risotto.  We had planned on using the Butternut Squash I bought last week because I thought it was a cute shape and it's still sitting on the counter.  Then when I went looking for Parsnips for my soup, he changed his mind.  That's cool.  I love Parsnips.  They're sweet and nutty.  They make awesome chips as well.  The addition of the Chestnuts give the Risotto a nice roundness and autumnal quality.  Yummo!

Parsnip and Chestnut Risotto
 Serves 4 (or Serves 2 with seconds + 1 lunch)

1 c Arborio Rice
2 l (8 c) Veggie Broth
1 med Onion (tennis ball) diced
1 medium Parsmip (1 inch through middle, like large Carrot, 3/4 lb in store, 2 c diced)
1/2 c cooked Chestnuts (4-5) chopped
1 1/2 T Rosemary, fresh, picked from stem, minced
1/4 c Butter
1-2 T Olive Oil
1/2 c Parmesan, real, grated
Aged, REAL, Balsamic Vinegar
Fresh Parsley

In a small saucepan, bring the Veggie broth to a boil then reduce to a low low simmer.  That means, wisps of steam but no bubbles.

Wash, peel and dice the Parsnip.  Use the whole Parsnip, even the core.  In a large skillet, melt the Butter, less 1 T, on Medium High heat.  Sautee the Parsnip with the Rosemary until al dente soft, 8-10 minutes.  Set aside on one of the dinner plates, usually mine :^D

In the same skillet, heat the Olive Oil on Medium heat.  Sautee the Onions until soft, not browned. 3-5 minutes.  Add the Rice.  Stir until well coated 2 minutes.  Add a dash of Olive Oil if it looks a bit dry. Add the Wine around the pan.  Stir with a wooden spoon until most of the liquid is absorbed. 

Add a ladel of the broth and stir until absorbed (~3/4 c), until you can draw a line down the pan with the spoon and it doesn't close up immediately.  When you're about 3 ladels away from done, about 20 minutes into adding the broth, add the Parsnip back.  Add the chopped Chestnuts when you're 1 ladel away from done.  Stir gently.  You  don't want to mash the Chestnuts.

Add the Parmesan Cheese.  Stir gently.  Turn off the heat.  Add the last T of Butter broken up around the top of the Risotto.  Add the last ladel over top.  Cover and let sit for 10 minutes. 

Serve with a drizzle of Aged Balsamic and more Parmesan.  If you want to add some more richness, add a few drops of GOOD Extra Virgin Olive Oil.



1 Leave a / Read COMMENTs:

Unknown said...

Now see, I'm glad you switched out and used the parsnip instead of butternut. I've had butternut risotto before and wasn't so fond of it but this looks delicious. And I love chestnuts. I can just imagine how that adds a huge amount of flavor to the dish. Yum!