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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 an in depth relative with a really comparable taste). As at all times with risotto, the standard is decided by the inventory. So make your personal inventory for greatest outcomes. That takes a little bit of time, however solely just a little work and it’s simple. You possibly can maintain it vegetarian through the use of vegetable inventory, or make it a bit extra wealthy through the use of rooster inventory. The diced turnips must be tender however agency to the chunk. To make use of all of their taste within the risotto, I blanch the turnips within the inventory that shall be used for the risotto. Any taste that leaks out of the turnips will thus find yourself within the risotto anyway.


For two massive 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 rooster 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.

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

Take the turnips out of the inventory with a strainer, and reserve. Maintain 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. Maintain stirring and including inventory till the rice is nearly tender. Should you run out of inventory, swap 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 alter 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 full of shrimp and cheese is sort of easy with a restricted variety of components, however very tasty. The mix of textures and flavors works very well: spicy pepper, earthy shrimp, candy smooth onions, and tacky cheese.



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