Parsnip Risotto with Caramelized Shallots
½ cup (125 ml) butter
6 sage leaves
4 tbsp (60 ml) olive oil, divided
3 large shallots, thinly sliced
1 small onion, diced
3 garlic cloves, minced
1 medium parsnip, peeled and diced (about 1½ cups/375 ml)
1¼ cups (310 ml) Arborio rice
1 cup (250 ml) dry white wine
4 cups (1 L) vegetable stock, plus 1 cup (250 ml) extra if needed
salt and pepper, to taste
1¼ cups (310 ml) grated Pecorino cheese, divided
- In a small saucepan over medium heat, melt butter. Once butter is foaming, add sage and gently fry until crisp, about 3 minutes. Remove sage leaves to a paper towel-lined plate and continue to cook butter until golden brown and nutty in fragrance, about 8 minutes. Remove from heat and set aside.
- In a medium skillet over medium to medium-high heat, heat 2 tbsp (30 ml) olive oil. Add shallot and sauté for 8 to 10 minutes, until golden brown and caramelized. Remove from heat and set aside.
- In a large saucepan over medium heat, heat remaining 2 tbsp (30 ml) olive oil. Add onion and garlic and sauté for 5 to 8 minutes, or until soft. Add parsnip and sauté for another 3 minutes.
- Add Arborio rice and stir to coat in oil. Add wine and cook for another 3 to 5 minutes, until completely absorbed.
- In a saucepan over medium-high heat, heat vegetable stock until warm. Remove stock from heat and ladle 2 cups (500 ml) stock over rice, stirring every few minutes, until stock is almost fully absorbed. Add another 1 cup (250 ml) stock and stir into rice until almost fully absorbed. Repeat with remaining 1 cup (250 ml) stock and taste rice: if too al dente, add another 1 cup (250 ml) stock and stir until fully absorbed. Season with salt and pepper to taste, then add 1 cup (250 ml) Pecorino and stir to incorporate.
- To serve, reheat browned butter gently over low heat, if needed. Divide risotto between bowls and top with caramelized shallots, a drizzle of browned butter and fried sage leaves. Garnish with remaining ¼ cup (60 ml) Pecorino cheese.