Recipe by JackieOhNo!
From "Italian Masterpiece", Good Food Magazine, September 1986.
Top Review by Sharon123
I went out and bought a turnip just to make this! I halved the recipe, cut up all the veggies and realized I was out of arborio rice! So I used regular white rice and cooked it a little longer. I used homemade vegetable broth and fresh tomatoes from the garden. Toward the end, I couldn't resist using about 1/4 cup wine and at the very end, put a few tbls. of cream in to make it creamy. I loved it! Thanks for a great recipe, using wonderful fall veggies!
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium leek, rinsed well, dried, cut into 1/4-inch dice (white part only)
- 4 cups chicken broth, preferably homemade (or as needed)
- 2 cups italian short-grain rice (such as Arborio or Tesori)
- 1 small carrot, pared and cut into 1/4-inch dice
- 1 small turnip, pared and cut into 1/4-inch dice
- 1 small celery rib, cut into 1/4-inch dice
- salt & freshly ground black pepper
- 1⁄4 cup freshly grated parmesan cheese
- 1⁄4 cup diced canned Italian plum tomato
- 1 garlic clove, minced
Directions See How It's Made
- Heat 2 T. butter and the oil in large saucepan over low heat. When butter foams, stir inleek and cook, stirring occasionally, until leek is tender and wilted, about 10 minutes.
- Meanwhile, pour broth into small saucepan. Heat until hot and keep hot over very low heat.
- Add rice to leek, increase heat to medium, and cook, stirring constantly, until edges of grains are transparent, about 5 minutes.
- Pour enough broth into rice to cover by 1/4 inch. Adjusting heat to maintain a lively simmer (not steady boil), simmer, stirring constantly, until liquid is absorbed and you can see bottom of pan as you stir, about 5 minutes.
- Add more broth to cover rice by 1/4 inch and continue to simmer, stirring constantly, until liquid is absorbed. Repeat adding broth and simmering until rice is tender, but still slightly firm at the center; it should take about 20 minutes from time first liquid is added. Season to taste with salt and pepper halfway through cooking and stir in carrot, turnip and celery.
- Stir enough broth into risotto to make it creamy. Remove from heat and stir in remaining butter, the cheese, tomatoes, and garlic. Taste and adjust seasonings. Serve hot.