Chef Hugh Acheson Turnips and their Greens Risotto cooking demostration during the launch event of the 2013 Buick Encore at his the Atlanta restaurant Empire State South.
Serves four as a lighter supper
► VIDEO Watch the cooking demostration
Very thinly slice three small hakurei turnips. Drizzle with Olive Oil and Sea Salt and set aside. These will finish the Risotto.
2 tablespoons of Olive Oil
½ cup minced yellow onion
1 cup Caroline Gold Middland’s broken kernel rice
4 cups homemade chicken stock
2 cups finely chopped turnip greens
½ cup finely grated (rasp) Parmagiano Cheese
2 tablespoons unsalted butter
1 tablespoon finely cub bias cut onion top for garnish
Warm your chicken stock un a pot and place a ladle in it. Keep this on the back of the stove. Place a good pot on the stove over medium to medium high heat and add the remaining Olive Oil.
Add the minced onion blub and cook, stirring with a wooden spoon until the onion is translucent but not charred at all, about five minutes.
Add the rice and lightly glaze the rice. From the moment the rice goes in the time is about 17 minutes to completion, so keep an eye on the clock. You should be stirring a lot but no need to stir all the time.
Star adding the stock, about a cup at a time and stir and cook until the stock is absorbed. Then add more, Repeat. After a while you will see this luxurious starchy liquid surround those little rice kernels. This is good.
After about 15 minutes taste your rice. It should have a slight crunchiness to it but you have to soothsay what it will taste like after two or three more minutes as it sits in the bowl before consumption.
Let’s finish up. Add the butter and the Parmesan cheese and stir will to fold those beautiful finished into the risotto.
Then add the turnip greens to wilt them into the risotto. It’s done. When it gets in that bowl it will setup well. Spoon into shallow bowls and garnish with the raw turnips and some more parmagiano.