Dinner Tonight: Turnip 'Risotto'
It wasn’t until recently that I realized the term "risotto" could be applied to all sorts of dishes that didn’t have an ounce of rice involved. It’s a liberating idea in theory, but one I haven’t really followed through with in practice. Although I never thought turnips would be the gateway, we actually picked this recipe because of the turnips, not the risotto tag. The fiancée and I just came to the conclusion that we probably hadn’t ever bought turnips before. It was about time.
Halfway through preparing this recipe, I predicted disaster. It didn’t smell that wonderful, and all that oil looked excessive. The resulting dish was a tad heavy, but I suppose that all rice-based risottos are, too. Luscious, warming, and filling probably give a better description. It's yet another Mario Batali
About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.
Ingredients
yield: 4
- 6 tablespoons extra-virgin olive oil
- 1 red onion, cut into 1/8-inch dice
- 1 1/2 pounds turnips, cut into 1/8-inch dice
- 2 cups hot chicken stock
- 2 tablespoons unsalted butter
- 1/2 cup Parmigiano-Reggiano, freshly grated
- 1/2 cup parsley, finely chopped
- Salt and pepper
Procedures
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1
Warm the chicken stock in a sauce pan over medium-low heat.
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2
Pour the olive oil into a large skillet and turn the heat to medium. Toss in the onion and cook until softened, about 10 minutes.
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3
Add the turnips and cook for 2 minutes. Ladle in some of the hot chicken stock and cook until absorbed. Continue until all of the stock has been added, about 10 minutes.
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4
Season with salt and pepper. Add the butter and grated cheese stir occasionally for a minute. Remove from the heat, garnish with parsley, and serve.
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