Parsnip Risotto, Walnut, Apple and Horseradish
- 1.5 litres (52 fl oz/6 cups) vegetable stock
- 100 ml (3½ fl oz) olive oil
- 1 white onion, peeled, finely diced
- 2 garlic cloves
- 600 g (1 lb 5 oz/2¾ cups) carnaroli rice
- 4 large parsnips
- 200 g (7 oz) butter
- 500 ml (17 fl oz/2 cups) cream
- 250 g (9 oz) mascarpone
- 50 g (1¾ oz) parmesan cheese,
- finely grated
- walnuts, toasted, to serve
- 2 apples, thinly sliced on a mandolin, to serve
- chervil leaves, to serve
- horseradish, finely grated, to serve
In a large saucepan, bring the vegetable stock to the boil over high heat, then reduce the heat and keep the stock at a simmer to be used for the risotto.
Line a large baking tray with baking paper.
Heat the olive oil in a large saucepan and sauté the onion and garlic for 1–2 minutes or until translucent, without browning. Add the rice and cook, stirring constantly, for 1–2 minutes; do not allow to brown. Add the boiling stock to the rice mixture, one-third at a time, each time stirring until the rice has absorbed the liquid. Each addition should take about 6 minutes to be absorbed. Season to taste with salt and pepper.
Remove from the pan, press flat in the prepared tray and cover with baking paper to prevent a skin forming. Chill in the refrigerator for 1 hour until completely cooled.
To make parsnip stock, cut off the tops, peel the parsnips and slice them in half lengthways. Remove the core of each parsnip with a teaspoon, put the tops and trimmings in a medium saucepan and just cover with water. Place over medium heat and bring to the boil, remove from the heat and put the saucepan to one side to cool.
Strain into a clean container, discarding the pulp. Chop the parsnip into cubes. Put the butter in a medium frying pan over low to medium heat and cook until foaming. Add the parsnip and cook until caramelised, about 5 minutes. Add the cream to cover and cook for an additional 5–10 minutes or until the parsnip is soft. Transfer to a blender and mix until smooth. Strain into a clean bowl and season to taste with salt and pepper.
Spoon 4 tablespoons of risotto per person into a large frying pan. Add a generous ladleful of parsnip stock and cook until warm. When you toss the pan, the risotto should have a wavelike consistency off the back of the pan. If not, add a little more parsnip stock. Add parsnip purée to taste, 6 tablespoons of mascarpone and the grated parmesan. Season with salt and pepper to taste.
To serve, spoon the risotto into the centre of each plate. Top with toasted walnuts, sliced apples and chervil leaves. To finish, generously grate fresh horseradish over the dish with a microplane. Serve warm.