- 3 bacon slices (optional)
- 1 small onion
- 2 medium turnips (preferably with greens; about 1/2 pound total)
- 3 1/2 cups chiken or vegetable stock
- 3/4 cup Arborio rice
- Garnish: freshly grated Parmesan
In a 3-quart heavy saucepan cook bacon over moderate heat until crisp and golden and transfer with a slotted spoon to paper towels to drain. Reserve 1 tablespoon fat in pan. Add chopped onion, saute stirring until just beginning to soften. Peel turnips and cut into 1/4 inch dice, chop stems. In a seperate saucepan, bring broth to a simmer and keep at a bare simmer.
To the onions, add turnips and rice and saute, stirring constantly for 1 minute. Stir in 1 cup simmering broth and cook, stirring constantly and keeping a strong simmer until liquid is absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is tender and creamy looking but still al dente, about 18 minutes total.
Crumble bacon. Serve risotto sprinkled with bacon and garnish with Parmesan.