|Sweet and Nutty Parsnip and Chestnut Risotto|
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
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.