Parsnip Risotto with Caramelized Shallots | BCLIQUOR

Ingredients

• ½ cup (125 ml) butter
• 6 sage leaves
• 4 tbsp (60 ml) olive oil, divided
• 3 large shallots, thinly sliced
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 medium parsnip, peeled and diced (about 1½ cups/375 ml)
• 1¼ cups (310 ml) Arborio rice
• 1 cup (250 ml) dry white wine
• 4 cups (1 L) vegetable stock, plus 1 cup (250 ml) extra if needed
• salt and pepper, to taste
• 1¼ cups (310 ml) grated Pecorino cheese, divided