Parsnip Risotto and Boxty

Well, if anything this is phase 3 chicken, using the stock made from the carcass as a base for a risotto with parsnips from the garden.
Its a way of stretching the budget, and creating less waste food. Filling and tasty, a good winter dish.
Already from the same 5Ib chicken there has been a roast, a gougere and also a parsnip soup that I will write up later.

Parsnip risotto served with boxty and a poached egg - dash of paprika for colour.

I served it with Boxty, which is an Irish dish very similar to Swiss Rosti  - it just adds texture and more colour to the meal.

The recipe is based on one I found at an excellent blog on Italian food - Lucullian Delights

FOR THE PARSNIP RISOTTO
A generous slice of butter
1 onion, peeled and chopped
150 g parsnip, diced
900ml chicken or vegetable stock
200g arborio or other risotto rice rice
150ml of white wine (optional)
1 sprig of fresh parsley, finely chopped - I used my Akita root parsley leaves
A handful of freshly grated Parmesan, plus more to serve
Salt and freshly ground black pepper

As an extra option you can use a good balsamic vinegar to drizzle.


Heat the butter in a heavy-based pan over a medium heat.
Add the onion and cook for 2-3 minutes, until translucent.
Add the parsnips and parsley, raise the heat a little and cook until almost tender, stir frequently to prevent sticking. Meanwhile, bring the stock to simmering point in a separate pan.

When the parsnip pieces are soft, add the rice and stir constantly for a couple of minutes.
Add the wine and continue to stir until it has been absorbed by the rice.

Then start to ladle hot stock into the risotto, waiting for each batch to be absorbed before adding the next. Keep stirring and adding stock till the rice is tender, with just the tiniest residual chalky 'bite' in the middle. Taste and adjust the seasoning.
Stir in a handful of Parmesan and serve with plenty of freshly ground black pepper and more grated Parmesan on the table. Garnish with a little more parsley and serve

FOR THE BOXTY
If the Risotto is from the North of Italy, Boxty is as Irish as it gets.
There are different versions, but this is the simplest.
INGREDIENTS
2 Potato's, peeled, grated, rinsed and pressed dry.
1 Carrot - peeled and grated (optional)
1 egg, beaten
2 Tbls flour - I just used barley flour which was at hand, any plain flour will do
Salt and pepper to taste.

Simply mix the ingredients, shape into patties and fry until golden brown on each side.
The carrot just adds a little more colour.
The egg that I used was simply left over from one I used as a glaze

Salt is important for this dish, so season well
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