From Vegetarian,
Alice Hart, Murdoch Books, 2011.
Recently I have been going through a bit of a risotto
binge so the techniques are familiar; it is just the variations that attract me
now.
For this one I had made a stock the previous evening from
vegetable peelings, corings and cast offs so that was ready to go. It was put
on the stove at a very slow simmer.
Into a large frying pan went some butter, a chopped shallot,
a grated parsnip and a couple of sage leaves finely sliced. These were sautéed
for a few minutes before adding 125 g of Arborio rice. After stirring for about
a minute to coat the rice with the buttery vegetable mix some white wine was
poured in. Once this had been absorbed the ladling of the stock began, one
ladle at a time until it was absorbed.
Once the rice was cooked to al dente it was turned off and a
tablespoon of mascarpone was added with grated Parmesan cheese. The lid was
placed on and it was left for a couple of minutes before serving with a little
more mascarpone and Parmesan.
This was a wonderfully creamy risotto. The parsnip had
disintegrated into the sauce and, with the mascarpone added, the result was a
soft and creamy risotto with a hint of sweetness from the parsnip.
Taste: ✔✔✔✔
Ease of
cooking: ✔✔✔✔
