RISOTTO WITH BABY TURNIPS AND BEETROOT

Preparation Method :

• Melt half the butter in a large pan and gently fry the onion and turnip until softened but not browned.
• Add rice and stir, toasting the grains in the butter for about 5 minutes, until crackling hot. Scrape out all the flesh from the baked beetroot and mix with the rice.
• Add 3 ladlefuls of stock. Stir until the rice has absorbed most of the liquid.
• Continue to add the stock 1 ½ ladlefuls at a time, stir to allow the rice to absorb the liquid before adding more.
• When almost at the end of the cooking time, add the shredded turnip tops ( if using) and continue to cook the risotto.
• When the rice is tender but still firm to the bite, remove the pan from the heat and stir in the remaining butter.
• Adjust the seasoning and add the grated Parmigiano Reggiano then cover and leave to rest for 5 minutes.
• Stir in a final half-ladleful of stock and transfer on to a warmed serving dish. Serve when hot.
• Freshly grated Parmigiano Reggiano offered separately.