Ingredients

• saute

  • 4 oz bacon, lardons, or pancetta, chopped

  • 1 small onion, chopped

  • 1 lb turnips (~2 small bunches), peeled and diced into 1/4" cubes

  • turnip greens, washed and chopped

  • 1 1/2 cups risotto rice (Arborio or Vialone Nano, don't rinse)

• cook

  • 3 cups low-sodium chicken or vegetable stock (or water)

• garnish

  • parmesan

Directions

1. Over medium heat, cook bacon until lightly browned. Using a slotted spoon, transfer the bacon to a bowl.

2. Add the chopped onion to the bacon fat and saute until the onions soften.

3. Add rice and cook, stirring frequently, until rice is evenly coated oil and toasted but not browned, 3 to 4 minutes. (Rice grains should start to look like tiny ice cubes: translucent around the edges and cloudy in the center.)

4. Add the turnips and turnip greens and cook, stirring occasionally, until the turnip greens are wilted.

5. Cook the risotto.

   • If using a pressure cooker, add some stock (or water) to the rice and de-glaze the bottom of the pot. Add the rest of the stock (or water) to the pot. Scrape any rice grains or pieces of onion from side of pressure cooker pot. Cook on low low pressure for 4 minutes with a quick release. Stir the contents to combine the rice and cooking liquid.

6. If risotto is too soupy, cook for a few minutes longer, stirring, until it begins to thicken more. If it is too thick, stir in some hot water. It should flow slowly when you drag a trail through it with a spoon.

7. Crumble the bacon and mix it into the risotto.

Notes

• Don't rinse the rice.

References

• Adapted from Epicurious: Risotto with Turnips and Bacon

History

• 2019.05.12 Sun. Decreased cooking time from 5 minutes to 4. Decreased the amount of stock from 4 cups to 3.

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