Parsley Root Risotto

Parsley Root Risotto


1.1 litres of chicken stock
1 table-spoon of butter
2 table-spoons of olive oil
1 large onion
2 cloves of garlic
1-3 Parsley root(s) (Persillerot)
400 grams of risotto rice
2 wineglasses or 4 decilitres of dry white wine
Grated sea salt
Freshly ground black pepper
1 table-spoon of butter
ca. 100 grams of freshly grated Parmesan 

Money Saving Tip: You can also make a poor-mans Risotto, exchanging some of the Risotto rice with Porridge rice. In Scandinavia the latter is a lot less expensive than the first. Just make sure you wash the rice thoroughly and rinse out all the starch before you add it to the pan.

Making Parsley Root Risotto

Finely chop onion, garlic and parsley root. Heat the chicken stock, I used two stock cubes, cooked the water in the water boiler, and then I kept it warm in a pan on low heat. Take out a frying pan and heat up the olive oil and the butter. Add the vegetables and let simmer on low heat for about 15 minutes until the onions and parsley root are cooked soft, without colouring. Remember to stir. Turn the heat up slightly and add the rice. Stir for about a minute or two until the rice is slightly see-through. Add the white wine and stir while the wine cooks in. Turn the heat down again and add in one ladle of chicken stock. Now stirring constantly let the fluid cook in before you add another ladle. Season with grated sea salt and pepper.

After about 15 minutes of stirring and adding 1 ladle at a time, letting the liquid cook in, the rice should have softened to the right consistency, still having a bite to it when you taste it. I added another ladle of boiled water, to simmer in, before I was satisfied with how it tasted. Take the pan of the heat and stir in butter and grated parmesan. Put a lid over the pan and leave to set for 2 minutes. Serve immediately. I served mine with some ripe tomatoes, a drizzle of olive oil and lemon juice and some chopped broad-leaf parsley.

I’ll leave you with a little wine tip. We got this bottle of Bourgogne Chardonnay, Barrique Réserve 2010 (Chablis, France) from a friend and God I hope I find it in the store. It made the Risotto excel, I’m sure of it.



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