White Risotto

Ingredients

• 100 g small onions (3 small onions)
• 1 Garlic clove
• 140 g parsley root (2 parsley roots)
• 200 g celeriac (1 piece)
• 3 tbsp white wine vinegar
• 500 g black salsify
• 2 tbsp Rapeseed oil
• 170 g risotto rice (e.g., Arborio)
• 400 ml Mediterranean vegetable broth
• 1 tsp fennel seeds
• 1 lemon
• 3 sprigs parsley (or chervil)
• 290 g large ripe avocado (1 large ripe avocado)
• Salt
• Japanese mountain pepper
• 200 ml milk

Instructions

1. 1.

   Peel onions and garlic. Cut onions in half and dice finely. Chop garlic.

2. 2.

   Peel parsley roots and celeriac, then dice very finely.

3. 3.

   Mix vinegar with 1 l cold water in a bowl. Wash black salsify under running cold water, peel (wear gloves). Immediately place them in the vinegar water to prevent browning.

4. 4.

   Remove black salsify individually, cut into about 1 cm thick slices, and return to the vinegar water.

5. 5.

   Heat rapeseed oil in a pot. Sauté chopped garlic and onion, parsley root, and celeriac cubes over medium heat for 3–4 minutes.

6. 6.

   Add rice, stir briefly. Pour in half of the broth, bring to a boil, then cover and simmer on low heat for about 8 minutes.

7. 7.

   Meanwhile, toast fennel seeds in a dry pan until fragrant; let cool slightly. Cut lemon in half and juice. Wash parsley, shake dry, pluck leaves, chop as desired. Crush fennel in a mortar finely.

8. 8.

   Stir black salsify slices and remaining broth into the risotto. Cover and simmer on low heat for another 5 minutes.

9. 9.

   Halve the avocado, remove the pit, scoop flesh with a spoon and roughly chop.

10. 10.

    Place avocado flesh with 2 tbsp lemon juice in a bowl and blend with an immersion blender. Season with salt, fennel, mountain pepper, and lemon juice to taste.

11. 11.

    Add milk to the risotto and cook for another 5 minutes. Season with salt. Serve portions of risotto, top each with a generous dollop of avocado puree, garnish with parsley, and serve immediately.