Risotto Barolo with Roasted Vegetables

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