Creamy Parsnip and Saffron Risotto with Crispy Leek Topping

Ingredients

• •1 cup arborio rice
• •4 cups vegetable stock
• •1 medium parsnip, peeled and grated
• •1 small leek, sliced thinly
• •2 tablespoons unsalted butter
• •2 tablespoons olive oil
• •1 small onion, finely chopped
• •2 garlic cloves, minced
• •1/4 teaspoon saffron threads
• •1/4 cup dry white wine
• •1/2 cup grated Parmesan cheese
• •1/4 cup heavy cream
• •Salt to taste
• •Black pepper to taste
• •2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

1. 1

   Heat the vegetable stock in a small saucepan over low heat. Keep it warm but not boiling as you prepare the risotto.

2. 2

   In a large, heavy-bottomed skillet or saucepan, heat 1 tablespoon of olive oil over medium heat. Add the thinly sliced leek and cook, stirring frequently, until golden and crispy, about 5-7 minutes. Remove the leeks from the pan and set aside on a paper towel to drain.

3. 3

   In the same pan, heat the remaining tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.

4. 4

   Add the grated parsnip to the pan and stir well. Cook for 2-3 minutes until slightly softened.

5. 5

   Stir in the arborio rice and saffron threads. Toast the rice, stirring frequently, for about 2 minutes until the edges of the grains become translucent.

6. 6

   Pour in the white wine and cook, stirring constantly, until the wine has been fully absorbed by the rice.

7. 7

   Begin adding the warm vegetable stock to the risotto one ladleful at a time, stirring continuously. Allow the liquid to be mostly absorbed before adding the next ladle, repeating this process for about 18-20 minutes until the rice is tender and creamy but still slightly al dente.

8. 8

   Once the rice is cooked, remove the pan from the heat. Stir in the remaining 1 tablespoon of butter, grated Parmesan cheese, and heavy cream. Season with salt and black pepper to taste.

9. 9

   Serve the risotto immediately, topped with the crispy leeks and a sprinkle of fresh parsley if desired.

10. 10

    Optional: Pair with a simple green salad or garnish with toasted pine nuts or mascarpone for added indulgence.