Red Turnip Risotto
0.75 h
4 raciones
Difficulty:
Alta
Ingredients
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.
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
