The turnip risotto, or ris e rave in the Lodigiano dialect, is a first course from the peasant tradition of the Lodi area — therefore very inexpensive and easy to prepare. The risotto has a delicate, slightly earthy and pungent flavor given by the white turnip. The white turnip is the root of Brassica rapa subsp. rapa, round in shape, white-pink/violet or yellow depending on the variety, and is rich in minerals, vitamins and fiber. Leaves and flowering tops, known as cime di rapa, are also eaten.
- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 1Persona
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Lombardy
- Seasonality: Autumn, Winter and Spring
Ingredients
- 2.11 cups vegetable broth
- 2.8 oz Carnaroli rice
- 2.8 oz turnip (cleaned, peeled)
- 0.7 oz white onion
- 1/2 glass dry white wine (small amount)
- to taste chopped parsley (optional)
- to taste butter
- to taste Grana Padano PDO
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen scale
- Knife
- Cutting board
- Peeler
- 2 Pots
- Colander
- Stainless steel pan
- Wooden spoon
- Grater
- Ladle
Steps
To prepare the turnip risotto…
First, take the turnips, cut off the base where the leaves are attached and remove them. Peel the turnips with a vegetable peeler, wash them and cut them into cubes about 3/8 inch (about 1 cm) in size.
Then place them in a pot with cold water and bring to a boil. Cook them for 15 minutes from the time the water returns to a boil. When the turnips are cooked, drain them and set aside temporarily.
While the turnips are cooking, warm the previously prepared vegetable broth in another pot over medium heat, or use the same amount of water plus half a vegetable bouillon cube.
Continue by peeling and finely chopping the white onion. Add it to the pan with the extra virgin olive oil and let it soften.
Add the Carnaroli rice, toast it, and deglaze with the dry white wine, letting it evaporate.
Once the wine has evaporated, add the cooked turnips and gradually moisten the rice with the hot vegetable broth. Cook for about 20 minutes, stirring occasionally with the wooden spoon.
After the rice has finished cooking, remove it from the heat. Finish it by adding butter, grated Grana Padano, salt, pepper and a little broth to make it creamier and softer. Serve hot, adding chopped fresh parsley if desired.
