Parsnip Risotto with Pancetta and Sage

Ingredients

• ½ cup dry white wine
• 2 Tbs. unsalted butter
• 1-½ lb. medium parsnips, peeled, cored, and cut into medium dice (2-½ cups)
• 3 oz. thinly sliced pancetta, cut into ½-inch-wide strips (about 1 cup)
• 1 medium yellow onion, cut into small dice
• 2 cups arborio rice
• Kosher salt
• + 7 more ingredients
• • Pinch of crumbled saffron (optional)
  • 6 cups lower-salt chicken broth
  • 3 Tbs. roughly chopped fresh sage
  • 3 medium cloves garlic, roughly chopped
  • ¼ cup extra-virgin olive oil
  • 2 oz. freshly grated Parmigiano-Reggiano; more for serving
  • Freshly ground black pepper

Bring a large pot of lightly salted water to a boil. Add the parsnips and boil until firm-tender, 3 to 5 minutes. Drain and spread on a rimmed baking sheet to cool to room temperature. Heat 2 Tbs. of the olive oil in a large cast-iron skillet over medium-high heat. Add the parsnips, a pinch of sa...

View full recipe at Fine Cooking