From the kitchen of Katya and Shyam: Parsnip Risotto

Friday, March 23, 2012

Parsnip Risotto

In search of an easy (relatively) meal idea, I browsed a few cookbooks, and something caught my eye in Mourad New Moroccan - Parsnip Risotto. What he suggests is absolutely brilliant - extract juice from parsnips and cook the rice in that juice. This way rice will absorbed the parsnip flavor but there will be no visible clues to any parsnip in the risotto. If only I had a juicer!

I'm going for next best thing - finely grate parsnips and cook with that. Of course there will be obviously something else in rice, besides onions too, but flavors still should be right.

I will not go over in details about cooking risotto - see my earlier post for that: click here. Just few main points for this risotto are covered.

Peel then grate parsnips. Parsnips will oxidize fast and turn dark, so either use right away (mine did turn a bit yellow, but I let them sit too long before using in dish, unfortunately), or sprinkle some lemon juice on them.

Finely dice onion.

Cook parsnips and onion in some oil in a pan, then add risotto.

Start adding warm stock or water to risotto bit by bit. Let absorb before adding new liquid. Cook until rice is al dente. Season to taste. I also added a bit of white wine to mine today.

While risotto is good just on its own, I usually like to top it with a bit of something extra. Today I choose morel mushrooms, sauted with a bit of onions. Fresh morels are not in season yet (but should be any day now), so I am soaking a few dried ones. Save that liquid and add to risotto as well!