Parsnip Risotto with Pancetta and Sage
|1-1/2 lb. medium parsnips; peeled, cored, and cut into medium dice (2-1/2 cups)|
|1/4 cupextra-virgin olive oil|
|Freshly ground black pepper|
|3 strips(about 1 cup)|
|3 Tbs. roughly chopped fresh sage|
|3 clovesgarlic; roughly chopped|
|2 cupsarborio rice|
|Pinch of crumbled saffron (optional)|
|6 cupslower-salt chicken broth|
|1/2 cupDry white wine|
|2 Tbs. unsalted butter|
|2 oz.freshly grated Parmigiano-Reggiano; more for servi|
Parsnip Risotto with Pancetta and Sage Preparation
Bring a large pot of lightly salted water to a boil. Add the parsnips and boil until firm-tender, 3 to 5 minutes. Drain and spread on a rimmed baking sheet to cool to room temperature.
Heat 2 Tbs. of the olive oil in a large cast-iron skillet over medium-high heat. Add the parsnips, a pinch of salt, and a few grinds of pepper and cook, stirring occasionally, until softened and lightly browned, about 4 minutes. Add the pancetta and cook until sizzling and crisp, about 2 minutes. Add the sage and garlic and cook, stirring frequently, until the garlic is fragrant and the sage is starting to crisp, about 2 minutes more. Set aside.
Heat the remaining 2 Tbs. olive oil in an 11- to 12-inch straight-sided sauté pan over medium-high heat. Add the onion, a small pinch of salt, and a few grinds of pepper and cook, stirring occasionally, until beginning to soften, about 5 minutes.
Add the rice, 2 tsp. salt, and the saffron (if using), stirring well to coat. Add 2 cups of the broth and the wine; simmer, stirring, until the liquid is completely absorbed, 3 to 4 minutes. Continue adding the broth in 1 cup increments, stirring and adjusting the heat to maintain a brisk simmer and letting each addition be almost absorbed before adding the next. The risotto is done when the rice is nearly but not fully tender (al dente) and still a little soupy (this usually takes 14 to 16 minutes after the first addition of liquid). You may not use all the broth, but you should use at least 4 cups.
Fold the parsnip mixture into the risotto. Add the butter and Parmigiano and stir gently to incorporate. Season to taste with salt and pepper. Serve sprinkled with more grated Parmigiano.
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Parsnip Risotto with Pancetta and Sage Reviews
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3 years, 1 months, 4 days, 6 hours, 35 minutes ago