I don’t cook a lot with turnips and I was wondering what I’d do with the turnips that I had bought for variation’s sake. I decided to turn them into a risotto, and it turned out wonderful. This is not a traditional Italian dish that I know of, but just a demonstration that you can make a great tasting risotto from just about anything using the basic recipe for risotto, fresh ingredients and a good homemade stock. We really love risotto and I usually prepare some type of risotto at least once a week. Since making risotto the traditional way requires a bit of time (about 45 minutes if you already have the stock), this is usually something reserved for the weekend (which luckily includes Friday as I don’t work on Fridays).
2 turnips (about 450 grams / 1 lb)
1 shallot, chopped
130 grams (2/3 cup) risotto rice
500 ml (2 cups) homemade vegetable stock
4 Tbsp butter
80 ml (1/3 cup) dry white wine
salt and freshly ground white pepper
4 Tbsp freshly grated parmigiano reggiano
1 Tbsp chopped fresh flatleaf parsley
Meanwhile, bring the vegetable stock to a boil and immediately reduce the heat to a mere simmer.
Move the turnips to a plate or bowl using a slotted spoon. (You can also leave them in the pan while you toast the rice, but this makes it easier to toast it properly.)
Melt another tablespoon of butter in the pan and add the shallot. Sauté for a few minutes until translucent.
Put the turnips back into the pan. Keep adding stock, one ladle at the time, and keep stirring until you have used up all of the stock and the rice is al dente. (Taste to test this.) This takes about 16 minutes. If you run out of stock, continue with hot water.