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
Salt
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.

MMMMM

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