Creamy rice with roasted turnip, brown butter and Idiazabal cheese with poppy seeds

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Toss the turnip cubes with 1 tablespoon olive oil, half of the fresh thyme, 1/2 teaspoon salt, and a little black pepper. Spread on a tray and roast for 22 to 25 minutes, stirring halfway through, until tender and golden.

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   2. While the turnip roasts, heat the vegetable stock in a saucepan and keep it at a very gentle simmer so it stays hot throughout the rice cooking process.

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   3. In a wide pot, melt 50 g of butter over medium heat. Cook the butter for 2 to 3 minutes until it turns brown and smells nutty, watching carefully so it does not burn. Add the shallot and cook for 3 minutes until translucent. Stir in the garlic and cook 30 seconds more.

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   4. Add the short-grain rice to the pot and toast it for 1 to 2 minutes, stirring, until the grains look glossy. Pour in the dry white wine and let it reduce almost completely for about 1 minute.

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

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   6. When about 5 minutes of cooking time remain, add three quarters of the roasted turnip and fold it in gently so some of it melts into the rice and adds extra creaminess. Reserve the rest of the turnip for finishing.

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   7. Remove the pot from the heat when the rice is creamy and al dente. Add the remaining 20 g butter, the grated Idiazabal cheese, lemon zest, the rest of the thyme, most of the chives, 1/2 teaspoon salt, and black pepper to taste. Stir vigorously until creamy and glossy. Add a little more hot stock if needed.

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   8. Spoon the rice into shallow bowls. Finish with the reserved roasted turnip, poppy seeds, the remaining chives, and, if desired, a little more grated Idiazabal cheese. Serve immediately.