Root Vegetable Risotto
2 Cups arborio rice
6-8 Cups vegetable stock
2 Tbsp extra virgin olive oil
2 Cups peeled and diced celeriac
2 Cups peeled and diced parsnips
2 Cups diced burdock
2 shallots finely chopped
1/4 cup chopped fresh chives or green onion
1/4 cup chopped fresh parsley
In a large skillet, heat the oil and saute the celeriac, parsnips, burdock and shallots. Stir in rice and coat with oil then add vegetable stock, one ladle at a time, stirring constantly with a wooden spoon and cooking until almost all the liquid has been absorbed before adding more. Continue cooking and adding stock until the vegetables are cooked but still about 25 minutes. Stir in chives and parsley.