Ingredients Jump to Instructions ↓

  1. 8 baby carrots, trimmed

  2. 8 baby turnips, trimmed

  3. 8 baby beets, trimmed

  4. 3 sprigs fresh thyme

  5. 3 cloves garlic , smashed and peeled

  6. 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper

  7. 6 to 7 cups chicken broth, homemade or low-sodium canned

  8. 3 tablespoons extra-virgin olive oil

  9. 1/4 pound sliced pancetta , chopped

  10. 2 shallots, chopped

  11. 2 cups Arborio rice

  12. 1 teaspoon kosher salt, plus more as needed

  13. 1 1/2 cups Barolo

  14. 1/2 cup freshly grated Parmesan

  15. 2 tablespoons unsalted butter or truffle butter Freshly ground black pepper Black truffle shavings or truffle oil for garnish , optional

Instructions Jump to Ingredients ↑

  1. For the Vegetables: Preheat the oven to 400 degrees F. Toss the carrots, turnips, beets, thyme sprigs and garlic in a roasting pan with the olive oil. Season generously with salt and pepper. Roast , stirring occasionally, until tender, about 30 minutes. Peel the beets. Keep the vegetables in the turned-off oven until the risotto is ready. For the Risotto: Bring the chicken broth to a simmer in a medium saucepan , over medium-high heat. Reduce the heat so the broth simmers gently. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the pancetta and cook until slightly crispy, about 3 minutes. Add shallots and cook stirring, until tender, about 1 minute. Add the rice and stir until it is glossy, about 1 minute. Add the salt. Add 1 cup of the Barolo and cook, stirring constantly with a wooden spoon, until it is absorbed by the rice, about 2 minutes, scraping up any brown bits on the bottom of the pot. Ladle in about 1/2 cup of the simmering broth and stir constantly, until the rice again absorbs the liquid, adjusting the heat to maintain a gentle simmer . Continue ladling in about 1/2 cup of broth at a time, stirring between additions and letting the rice absorb the liquid before adding more. When rice is al dente , after 20 or so minutes of cooking time, stop adding broth. Stir in the remaining 1/2 cup wine until just absorbed, then stir in the grated Parmesan and the butter. Season with salt and pepper, to taste. Let the risotto rest off the heat for a minute or so before serving. Divide among warm shallow bowls and top with the roasted vegetables. Shave black truffles over the top, or drizzle with a bit of truffle oil, if using. Copyright 2005 Television Food Network, G.P. All rights reserved


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