Risotto Printanier au Panais et Radis Noir Mariné

1.In a medium saucepan, heat the vegetable broth over low heat to keep it warm throughout the cooking process.

2.In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

3.Add the diced parsnip to the skillet and cook for another 5 minutes until slightly tender, stirring occasionally.

4.Stir in the Arborio rice and toast for about 2 minutes until the grains are slightly translucent, stirring constantly.

5.Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. This process should take about 18-20 minutes.

6.While the risotto cooks, prepare the marinated black radish. In a small bowl, combine the thinly sliced radish with lemon juice, lemon zest, and a pinch of salt. Let it marinate for at least 10 minutes.

7.Once the risotto is creamy and the rice is al dente, season with salt and freshly ground black pepper to taste. Remove from heat.

8.Gently fold in the marinated black radish, reserving a few slices for garnish. Allow the risotto to rest for 2 minutes before serving.

9.To serve, spoon the risotto into bowls and garnish with fresh parsley and the reserved radish slices.