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HomePastaTurnip or Kohlrabi Risotto (Risotto alle Rape) – Stefan's Connoisseur Weblog

Turnip or Kohlrabi Risotto (Risotto alle Rape) – Stefan’s Connoisseur Weblog

Risotto alle Rape is a straightforward risotto that’s ready with turnips in Italy, however can simply as simply be ready with kohlrabi (which is a detailed relative with a really related taste). As all the time with risotto, the standard is set by the inventory. So make your individual inventory for finest outcomes. That takes a little bit of time, however solely a bit of work and it’s straightforward. You possibly can maintain it vegetarian through the use of vegetable inventory, or make it a bit extra wealthy through the use of hen inventory. The diced turnips ought to be tender however agency to the chew. To make use of all of their taste within the risotto, I blanch the turnips within the inventory that might be used for the risotto. Any taste that leaks out of the turnips will thus find yourself within the risotto anyway.


For two giant or 3 medium servings

  • 400 grams (.9 lbs) kolhrabi or turnip, weight after peeling
  • 200 grams (1 cup) risotto rice, I want carnaroli
  • 750 ml (3 cups) selfmade vegetable inventory or selfmade hen inventory
  • 1 small onion (or 1/2 medium onion), minced
  • 80 ml (1/3 cup) dry white wine
  • 3 Tbsp butter, divided
  • 1 Tbsp minced recent flat leaf parsley
  • freshly grated parmigiano reggiano
  • salt


Peel and cube the turnips.

Carry the inventory to a boil in a saucepan and blanch the turnips within the inventory till tender however agency to the chew, about 10 minutes.

Take the turnips out of the inventory with a strainer, and reserve. Preserve the inventory sizzling however not boiling.

Whereas the turnip is simmering, soften 2 tablespoons of butter in a large thick-bottomed low pan. Add the onions, and stir over low to medium warmth till the onions have softened and are barely golden, 5 to 10 minutes.

Add the rice.

Toast the rice over medium warmth till the rice is roofed with butter and sizzling.

Add the white wine.

Stir till the wine has been absorbed, then add a ladle of sizzling inventory. Season with salt.

Stir till the inventory has been absorbed, then add one other ladle of inventory. Regulate the temperature such that the rice retains simmering. Preserve stirring and including inventory till the rice is nearly tender. Should you run out of inventory, change to sizzling water.

When the rice is nearly tender…

…add the reserved turnips…

…and a last ladle of inventory.

Stir to include.

Flip off the warmth. Add a handful of freshly grated parmigiano and the remaining tablespoon of butter in items.

Stir till the butter and cheese have melted; that is known as mantecare. Style and modify the seasoning with salt if wanted. Enable to relaxation for a few minutes.

Add many of the parsley and stir to include.

Serve on preheated plates, garnished with the remaining parsley.


Poblano chiles filled with shrimp and cheese is sort of easy with a restricted variety of elements, however very tasty. The mix of textures and flavors works rather well: spicy pepper, earthy shrimp, candy comfortable onions, and tacky cheese.



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