Risotto with oven-baked glazed parsnip

Add Spanish fuet for meat option.

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Step 1

Melt the butter au Bain marie and add the syrup with salt, pepper and sliced sage. Preheat the oven on 180 degrees Celsius.

Step 2

Cut the parsnip length wise and again length wise so you get long quartered parsnip.

Step 3

Add the parsnip to a baking tray with the butter syrup mixture on top of it. Place in oven and bake for 40 minutes or until getting crispy baked ends.

Step 4

Thinly slice the sausage and bake in a pan.

Step 5

Cut the onion and bake in the same pan with butter on medium heat until somewhat see through.

Step 6

Add the risotto and cut garlic. When risotto is getting glass like, add the wine and reduce. Prepare the stock.

Step 7

When wine is reduced, add the stock little by little until risotto is done. Add pepper to taste. Grate the parmigiano in the mean time.

Step 8

When parsnip is done, place them on a plate and create a sauce of the cooked glaze at the bottom of the tray.

Step 9

Add the parmigiano to the risotto and stir well. Add to the plate and create a swirl of the brown glaze over the risotto.