I have been dying to adapt Marcus Samuelsson's risotto technique from his New American Table book. Its deceptively simple yet still yields a beautiful, creamy texture. How it works, I have no idea becuase he foregoes completely the gradual adding of hot stock and dumps it all in at the beginning and just stirs. I thought why not use it now and incorporate some of the beautiful baby turnips abounding. The turnips get chopped and blend in beautifully with the creamy rice. I have always seen bacon as the traditional approach to taming turnip greens - but I went with another delicious source of umami - miso. It works beautifully. —meganvt01
Test Kitchen Notes
Creamy and full of savory dark notes, meganvt01’s Turnip Risotto takes an unlikely combination of ingredients – turnip, rosemary, miso – and an unusual technique to create a toothsome risotto that is difficult to stop eating. The key to this dish is her smart use of miso. Not only does it provide depth of flavor and salt (in fact, I did not need any additional salt after stirring in the miso), but along with the egg yolk, nearly pulls off a palate pleasing trick. Just at the point when you are second-guessing having added all the stock at once, because your rice is tender but not creamy, you stir in the miso and egg yolk, along with some parmesan and rosemary, and voilà – instant texture and a rich combination of flavors. It is a dish worth repeating. The only hitch for me is that the creaminess does not come from the rice itself, but rather from the silky yolk and smooth miso. —gingerroot
large shallots, peeled and chopped
cloves garlic, peeled and minced
baby turnips, peeled and chopped. greens removed and separately chopped
After spending years in school while working full time, I'm happy to finally have my evenings pursuing my other passion, cooking! I have a 4 year old boy and a husband that are both adventurous eaters and supportive tasters. I spend a good bit of my vacation travel preparation researching local and regional foods and my friends all make fun of my food obsession.
I've always been pretty confident with my techniques cooking from recipes but I am enjoying Food52's challenge of putting those techniques to work for my own versions of my favorite foods. I love to learn and the group of people that contribute to this site are a great resource.
As an Annapolis native, I love to cook with our local produce and seafood whenever possible. I try to support our community of fisherman, farmers, other food producers and chefs as much as possible.