Parsnip risotto with black garlic and truffle

Preparation time: approx. 25 minutes
Cooking time: approx. 35 minutes
Servings: 4
Cuisine: South Tyrol / modern Alpine cuisine
Dish: vegetarian main course

Ingredients

For the parsnip risotto

• 280 g Carnaroli rice

• 250 g parsnips

• 50 g shallots

• 30 g butter

• 80 ml dry white wine

• approx. 900 ml hot vegetable stock

• 40 g Parmesan, finely grated

• 50 g cold butter

• salt

• white pepper

• a few drops of lemon juice

For the parsnip purée

• 200 g parsnips

• 150 ml vegetable stock

• 80 ml cream

• 20 g butter

• salt

• nutmeg

For the black garlic cream

• 80 g black garlic

• 80 ml vegetable stock

• 20 ml dark balsamic vinegar

• 1 tsp honey

• some salt

For the parsnip chips

• 1 small parsnip

• oil for frying

• some salt

For finishing

• 15–20 g fresh black truffle

• freshly grated Parmesan

• young herbs

• pea cress or fine cress

Preparation

1. Make the parsnip purée

Peel the parsnips and cut into small pieces.

Put into a pot with vegetable stock and cream and cook over medium heat until soft.

Slowly reduce the liquid while cooking. In the end, there should be only a little liquid left.

Add butter and blend the parsnips very finely.

Season with salt and a little freshly grated nutmeg.

For an especially fine consistency, pass the parsnip purée through a fine sieve.

Keep warm until further use.

Black garlic cream

2. Blend the black garlic

Finely blend the black garlic with vegetable stock, dark balsamic vinegar, and honey.

Pour the mixture into a small pot and slowly reduce over low heat.

Once a smooth, creamy consistency has formed, season with a little salt.

Blend again finely and fill into a small squeeze bottle.

The black garlic should season and accompany the parsnip risotto without overpowering the delicate flavor of parsnip and truffle.

Parsnip risotto

3. Sauté shallots

Finely chop the shallots.

Heat butter in a wide pot and sauté the shallots over medium heat until translucent.

They should not take on any color.

4. Toast Carnaroli rice

Add the Carnaroli rice and sauté for about 1 minute while stirring.

The rice grains should become slightly translucent.

5. Deglaze with white wine

Deglaze the rice with dry white wine.

Let the wine almost completely evaporate while stirring regularly.

6. Cook risotto

Add hot vegetable stock gradually.

Always use just enough stock to barely cover the rice.

Cook for about 12–14 minutes, stirring regularly.

The rice should retain a slight bite at the end.

7. Incorporate parsnip purée

After about 10 minutes of cooking, stir in the prepared parsnip purée.

This gives the risotto its clear parsnip flavor and an especially creamy consistency.

If necessary, add a little more hot vegetable stock.

8. Mantecatura of the risotto

Remove the pot from the heat.

Stir in cold butter and finely grated Parmesan vigorously.

Season with salt, white pepper, and a few drops of lemon juice.

The finished parsnip risotto should flow softly and creamy from the spoon. The rice core should still remain slightly firm.

Parsnip chips

9. Prepare chips

Peel a parsnip and slice very thinly with a mandoline.

Heat oil to about 160 °C.

Fry the parsnip slices in batches until golden brown and crispy.

Drain on kitchen paper and lightly salt.

Plating

Place the creamy parsnip risotto into pre-warmed deep plates.

Move the plate slightly to distribute the risotto evenly.

Place two to three small dots of the black garlic cream on the risotto.

Finely shave fresh black truffle directly before serving over the dish.

Garnish with crispy parsnip chips, a little freshly grated Parmesan, and young herbs or pea cress.

Chef’s tip

For a clear and intense parsnip flavor, do not simply cook the parsnip in cubes together with the rice.

Instead, prepare a concentrated parsnip purée and incorporate it only towards the end of cooking. This way you can control flavor and creaminess much more precisely.

Use black garlic sparingly. Its sweet-spicy flavor should complement parsnip and truffle.

Always shave the truffle immediately before serving over the hot risotto. The heat releases its aroma.

Menu name

Parsnip Risotto

Black Garlic – Truffle – Parsnip Chip – Parmesan

Homemade parsnip risotto made from Carnaroli rice with fine parsnip purée, black garlic, Parmesan, fresh truffle, and crispy parsnip chips. An elegant vegetarian main course from modern Alpine cuisine.

FAQ

Which rice is best suited for parsnip risotto?

Carnaroli is particularly suitable. The rice grains remain al dente in the core and at the same time release enough starch to make the risotto creamy. Vialone Nano is also very suitable.

When is the parsnip purée added to the risotto?

You should add the parsnip purée during the last minutes of cooking. This keeps the parsnip flavor clear and allows you to better control the consistency of the risotto.

Which truffle pairs well with parsnip risotto?

Black winter truffle pairs very well with the slightly sweet and earthy parsnip. Depending on the season, you can also use white truffle.

How much truffle do I need per person?

For a fine aroma, about 4–5 g of fresh truffle per person is sufficient. With very high-quality truffle, you can adjust the amount to taste.

What is black garlic?

Black garlic is produced by controlled aging of fresh garlic under warmth and high humidity. It tastes significantly milder than fresh garlic and has sweet, slightly balsamic notes.

Can I prepare the parsnip purée in advance?

Yes. You can prepare the purée the day before and store it in the refrigerator. Warm it slowly before use.

Can I prepare the black garlic cream in advance?

Yes. You can prepare the cream well one to two days in advance and store it chilled in a closed squeeze bottle.

Why should the risotto flow after mantecatura?

A good risotto should not stand firm on the plate. Butter, Parmesan, starch, and some stock create a creamy consistency that slowly spreads when the plate is gently moved.

Can I prepare the dish vegetarian?

Yes. The recipe is vegetarian if you use vegetable stock and a vegetarian hard cheese.

What pairs well with parsnip risotto with truffle?

Roasted wild mushrooms, toasted hazelnuts, parsley oil, or a few drops of brown butter complement well. Use the additional components sparingly so that parsnip and truffle remain the focus.

Small change from me: I would write "cream" instead of "gel" in the article “Black Garlic Cream.” Without gelling agents, technically a thick cream or purée is produced, not a true gel.