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Creamy Parsnip Risotto with Hazelnuts | Velvety & Nutty
(0)
40 min
Under an hour
Gurkerl Küche
Feinstes italienisches Risotto mit herbstlichem Wurzelgemüse: Zarte Pastinaken verleihen dem Risotto eine samtig-cremige Süße, vollendet mit knusprig gerösteten Haselnüssen, frischem Thymian und fein geschmolzenem Parmesan.
Ingredients
Preparation method
Preparation
Thoroughly wash and peel the parsnips. Cut two-thirds of the parsnips into small, bite-sized cubes and coarsely grate the remaining third (this breaks down during cooking and gives the risotto extra creaminess). Peel and finely chop the onion and garlic. Strip the thyme leaves from the sprigs.
Toast the whole hazelnuts in a dry pan without fat over medium heat for about 3–4 minutes until fragrant. Transfer to a clean kitchen towel, let cool briefly, and gently rub together to loosen the thin brown skins. Then roughly chop the hazelnuts.
In a separate pot, bring the vegetable broth to a boil and leave to simmer gently on the lowest heat so that it stays hot throughout cooking.
Chef's tip
For the perfect risotto 'all'onda', the dish should be fluid and slide off the spoon in wave-like ripples. If the risotto is too dense after the mantecatura, simply stir in another 2–3 tablespoons of hot vegetable broth.
Gently toasting the hazelnuts coaxes out their delicate roasted aromas and provides a wonderfully nutty, crunchy contrast to the tender sweetness of the parsnips.
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