Creamy Rice with Roasted Parsnip, Golden Leek and Light Thyme Mascarpone

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the parsnip on a tray, toss it with 1 tablespoon olive oil, half the salt, and a little black pepper. Roast for 22 to 25 minutes, stirring halfway through, until tender and golden.

2. 2

   Meanwhile, in a small saucepan mix the mascarpone with 1 tablespoon of the hot stock, the lemon zest, and half of the thyme. Stir until you have a light cream and keep it warm.

3. 3

   Keep the remaining vegetable stock over low heat so it stays hot, but do not let it boil vigorously.

4. 4

   In a wide pot, heat 1 tablespoon olive oil over medium heat. Add the leek and cook for 6 to 8 minutes until soft and golden. Remove half and reserve it for finishing the dish.

5. 5

   Add the last tablespoon of olive oil to the same pot, then the onion and garlic. Sauté for 3 minutes over medium heat until the onion is translucent.

6. 6

   Add the arborio rice and stir for 1 to 2 minutes to toast it lightly. Pour in the dry white wine and cook, stirring, until it has almost completely evaporated.

7. 7

   Add one ladle of hot stock and cook over medium heat, stirring frequently. Continue adding stock little by little, waiting until the rice has absorbed most of the liquid before adding more. Repeat for 16 to 18 minutes.

8. 8

   When the rice is almost done, fold in the roasted parsnip and the reserved leek from the pot, saving a little golden leek for garnish. Stir gently so the parsnip keeps some shape.

9. 9

   Turn off the heat and add the butter, grated Parmesan cheese, the light thyme mascarpone cream, the remaining thyme, and black pepper to taste. Adjust the salt and stir vigorously until the rice becomes creamy and fluid.

10. 10

    Let it rest for 1 minute. Serve immediately topped with the reserved golden leek and, if desired, a little extra grated Parmesan and a few more thyme leaves.