Risotto with black garlic, red turnips and stracciatella cheese

Preparation

First we fill a saucepan with water and bring it to the boil. Once it comes to the boil, add half a carrot, a stalk of celery, a crust of Parmesan cheese and salt to taste until a light broth is obtained. Separately, in a saucepan, sauté the finely chopped Tropea onion with a dash of olive oil. Once the onion has softened, add the rice and toast it. As soon as the rice is hot, we deglaze it with half a glass of white wine. We proceed with the cooking process by adding the previously made stock a little at a time. While the rice is cooking, chop and blend the red turnips (pre-cooked is fine) with a pinch of fine salt, a grinding of pepper and a dash of olive oil (if it is too thick, just add a small ladle of stock to the mixture). Once the rice is almost ready, add the turnip mixture until it turns a firm red and finish cooking. Once the rice is cooked, we stir in a small knob of butter and a sprinkling of Parmesan cheese and leave it to rest for a couple of minutes in the pan, with the lid on. At this point we serve and decorate with fresh stracciatella flakes (to give contrast in temperature) and abundant black garlic into thin strips. If desired, a few small mint leaves or fresh basil can be added.