2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 large white onion, finely chopped
4 parsnips, peeled and finely chopped 2 cups risotto rice
4 cups vegetable stock
2 cups fresh garden peas
sea salt
fresh ground black pepper
8 ounces mascarpone cheese
2 cups Parmesan Reggianno cheese, finely grated (for risotto and for serving)
extra hot chicken stock (1-2 cups, as needed)
Heat the butter and oil in a saucepan over medium heat, then add the garlic, onion and the parsnips; cook until soft but do not brown. Meanwhile, begin heating the vegetable stock in a separate pan. Add the risotto to the onion mixture and “toast” it in the hot oil until shiny and translucent. Add a little sea salt and cracked pepper. Add the hot stock to the risotto all at once, and stir briefly so the risotto does not stick to the bottom of the pan. Turn the flame down to a very low simmer and place a lid on the risotto. Simmer with the lid on for 6 minutes, then remove the lid and stir again to make sure no sticking has occurred. Place the lid back on and simmer again for another 6 minutes, then turn the flame off. Add the mascarpone, peas and Parmesan, and adjust the seasoning to taste. If the risotto is too thick, and if you prefer it a little wetter, simply add more stock. Serve the risotto on plates or shallow bowls and garnish with more freshly grated Parmesan. Serves 4.
