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Red Turnip Cream

Steam red turnip at 100° for 90min

Cut in peace and blend with olive oil evo, salt and balsamic vinegar 

 

For Risotto

Toast the rice on a pan with a bit of olive oil for 2 min

than add 100ml of white wine.

Than continue cooking the rise adding the broth a bit a time and mixing for 14/15 min

in the lat 2 min add the red...

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Red Turnip Cream

Steam red turnip at 100° for 90min

Cut in peace and blend with olive oil evo, salt and balsamic vinegar 

 

For Risotto

Toast the rice on a pan with a bit of olive oil for 2 min

than add 100ml of white wine.

Than continue cooking the rise adding the broth a bit a time and mixing for 14/15 min

in the lat 2 min add the red turnip cream and mix.

Mantecare adding parmiggiano reggiano, some piece of butter.

Add thyme and lemon peel

Add Salt and pepper

 

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Ingredients 4 persons
  • RED TURNIP CREAM
  • 2 fresh red turnip
  • Olive oil evo
  • Balsamic vinegar
  • Salt
  • FOR RISOTTO
  • 320 gr rice Carnaroli
  • 30 gr Butter
  • 100 gr di parmiggiano
  • Cook a vegetable broth
  • FOR THE BROTH
  • 2.5 l water
  • Cellery
  • ½ Onion
  • 2 carrot
  • pepper
  • leek
  • 1 potatoe.
Recipes. The Cook & Chef Institute