PARSNIP AND CHEDDER RISOTTO WITH APPLE AND WALNUTS
Ingredients
Preparation
Firstly, prepare the parsnip puree. Peel and slice the parsnips. In a pot, sweat the sliced onion in olive oil and butter with a pinch of salt for 5 minutes, then add the sliced parsnips, season with salt and pepper and add the thyme (wrapped with twine if you can). Stir well and cook for 2 minutes, then pour in enough water to cover the parsnips and add the double cream. Cover with a lid and let it simmer for about 25 minutes until the parsnips are soft and fully cooked through. Remove the thyme, blitz with a hand blender and add a little water if too thick. Keep aside.
Prepare the apple. Rinse well and chop into small cubes. Add a few drops of lemon juice to prevent oxidization. Keep aside.
Now toast the RISO GALLO Traditional risotto rice in a large pan or pot with no oil on low heat with a pinch of salt for about 5 minutes, mixing every now and then. This step is important to obtain uniformly al dente rice.
When the rice is very hot, pour the wine in and let the alcohol evaporate for 30 seconds while mixing. Now add the simmering stock and set the cooking time to about 16 minutes. Stir the rice occasionally, and make sure the rice is always covered with stock.
When a couple of minutes of cooking time are left, gradually add the parsnip puree into the risotto and keep diluting with the hot stock. You want a creamy look but don’t overdo it. If the puree looks like more than you need, simply freeze it for future use.
When the time is up, taste the risotto. If you’re happy with the texture, remove it from the heat. If you want the rice a little bit softer, cook for another minute.
This step is called “mantecatura” to make the risotto creamier, increasing its natural ooziness with the right gestures and movements.
Add the butter and the grated cheddar. Stir well until the risotto is nice and creamy. Add a few drops of lemon juice and taste to adjust seasoning. Add more hot stock if the risotto is drying out too much.
Plate the risotto straight away, grate a very little nutmeg on top of each plate, top with the apples and a few thyme leaves and garnish with chopped toasted walnuts before you enjoy it.
