Risotto Crémeux au Panais, Oignon et Radis Noir

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

2.In a large, heavy-bottomed pot, heat the olive oil and 1 tablespoon of butter over medium heat until melted.

3.Add the chopped onion and sauté for about 5 minutes, or until translucent and fragrant.

4.Stir in the diced parsnip and cook for another 5 minutes, allowing it to soften slightly.

5.Add the Arborio rice to the pot, stirring well to coat the grains with the oil and butter. Cook for about 2 minutes until the rice is slightly translucent around the edges.

6.Pour in the white wine and stir continuously until it is mostly absorbed by the rice.

7.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.

8.When the rice is al dente and creamy, stir in the grated black radish, the remaining tablespoon of butter, and the grated Parmesan cheese. Mix well until creamy and well combined.

9.Season with salt and freshly ground black pepper to taste. Remove from heat and let it rest for a minute before serving.

10.Serve the risotto in warm bowls, garnished with chopped fresh parsley if desired.