Summary

Ingredients

• 350 g rice (short rain rice)
• 3 May turnips, depending on size
• 1 medium onion (s)
• 1 clove garlic
• some olive oil
• some butter
• 0.12 liters white wine
• 1 liter vegetable stock or water
• 1 g saffron threads
• 1 bunch wild garlic (approx. 50 g)
• salt and pepper
• Parmesan

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Instructions

1. Put on a saucepan of water (or broth, if you like) and bring to a boil. In the meantime, peel the onion and garlic, dice the onion and cut the garlic into thin slices.
2. Wash the turnips and cut into small cubes. Heat a little olive oil in a separate saucepan and fry the onion and garlic until translucent. Add rice and turnips and fry briefly, deglaze with the white wine and let it boil down.
3. Gradually add the hot water to the risotto ladle by ladle and let it boil down again and again (this will make the risotto nice and creamy). You should always keep an eye on the risotto and stir it every now and then, because it burns easily!
4. Salt and pepper the risotto. Grind the saffron threads and dissolve them in a little warm water until the water turns yellow. Wash the wild garlic and cut into fine strips.
5. When the rice is cooked but still has a bite to it (note the information on the package), remove the pan from the heat. If the rice has dried out too much and is not creamy enough, you can add about half a ladle of boiling water and stir.
6. Mix the saffron threads with the soaking water, the wild garlic strips and a dollop of butter and parmesan into the risotto as you like. Season with salt and pepper and serve immediately.