Name: Parsnip and Dolcelatte Risotto
Yield: Serves 4
Cuisine: Italian
Ingredients: dash of white wine; 3 medium parsnips, cut into largish dice; 2 tbsp olive oil, plus more for coating the parsnip; a little chopped thyme and rosemary; 55 g (2 oz) butter; 2–3 banana shallots, or 4–5 small ones, finely chopped; Parmesan shavings, to finish; 500 g (18 oz) risotto rice; 2 tsp lemon juice; 100 g (3½ oz) Dolcelatte cheese, cut into cubes; salt and black pepper; about 1.5 litres (2¾ pints) simmering vegetable stock