Parsnip Risotto with Rosemary and Balsamic Vinegar
- 1 cup Arborio or Carnaroli rice
- 1.5 lbs parsnip , diced
- 1 onion , sliced or chopped
- a sprig of fresh rosemary , finely chopped
- 8 cups good chicken or vegetable stock
- good balsamic vinegar
- parmesan , freshly grated
- extra-virgin olive oil
Braise the onion and rosemary gently in olive oil in a large pan. When the onion is transparent, add the parsnip and continue to braise for 3-4 minutes on medium heat.
Add the rice and continue to braise for some minutes so that every grain of it is covered in fat.
Add 1/2 cup of stock and stir until absorbed. Add remaining stock this way, stirring constantly until rice is cooked and risotto is creamy but not runny or loose.
When the risotto is ready, add a handful of grated parmesan and stir well.
Check the salt and add a knob of butter if you want.
Let it rest for a couple of minutes before serving.
Drizzle balsamic vinegar over each serving and add as much parmesan you feel like.