Parsnip Risotto

This is the Risotto I made to go with the Beef Tenderloin at the Chamber Dinner Party.

Risotto is one of my favorite things to make. It requires constant attention and is not something you can just walk away from. Traditionally, it is a meal in itself, but I love using it as a accompaniment.

I first took about 5 or 6 Medium Parsnips, peeled and cored them, then cut them in a rough chop. I got a pan with olive oil very hot & then quickly cooked them.


I wanted to get that nice golden color on the outside without overcooking them. I seasoned them lightly and refrigerated them.

I chopped up about 6 shallots and about 8 garlic cloves & sauteed them in olive oil until they were cooked throughout.


I then added about 2 cups of arborio rice.


I stirred the rice around for about a minute, getting it well coated with the olive oil and toasting the rice slightly.


I then added about 2 to 2 1/2 Cups of White Wine. I like adding more wine than people normally would. I think it gives the rice a much better flavor.


I stirred the rice until almost all the wine had incorporated into it. I then added about 1/2 a cup of chicken stock.


I stirred the rice until all the stock incorporated into it, and then would add 1/2 cup of chicken stock, repeating this process until the rice was fully cooked (about 5 to 7 times).

With most all other rice, you don't want to stir it at all, because you don't want the starch to come off the rice. With risotto, you want to stir it constantly, to get all that starch off the rice. The more you stir it, the creamier it will be.

When the rice was finished, I added the parsnips, about 2 to 3 cups grated Parmesan cheese, and tasted for salt.