1 kg of Carnaroli rice
1 bay leaf
2 large red turnips
100 g of mountain butter
200 g of 24-month matured lodigiano cheese
Cook the two red turnips for two hours in slightly salted water. Cool them and purée with a mixer.
Prepare a vegetable stock with celery, onion, leeks, bay leaves and tomato to give it a golden colour. Gently fry half an onion in a deep pan with the rice until it becomes transparent. Then remove the half onion and start cooking the risotto with the vegetable stock.
After 10 minutes, add the turnip purée and finish cooking. Take the rice off the heat and stir in the mountain butter and lodigiano cheese.
Arrange the risotto, flattening it on the plates, and decorate with fried Jerusalem artichoke chips and watercress sprouts.
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