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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.
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Add the rice and continue to braise for some minutes so that every grain of it is covered in fat.
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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.
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When the risotto is ready, add a handful of grated parmesan and stir well.
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Check the salt and add a knob of butter if you want.
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Let it rest for a couple of minutes before serving.
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Drizzle balsamic vinegar over each serving and add as much parmesan you feel like.