Truffle, Parsnip, Pork and Sage Risotto

This is one of my absolute favourite meals.  In fact, it's everyone in the houses favourite meal.  Everytime I cook risotto now, my 11 year old wants to know if it will be served with burnt sage butter.  It is divine.  And a great one for the thermomix.  Try it now, you will love it.

Ingredients

500g pork mince
2 tbsp olive oil
 8 small parsnips (or 4 medium sized ones)
1 L chicken stock
70 g butter
1 onion
400g arborio rice
80g white wine
60 g sour cream
80g parmesan grated
a bunch of sage leaves
truffle oil

In thermo, process mince for about 8 seconds on speed 7, I often add a bit if fennel in with it.  Roll the mince into balls and set aside on an oven tray.
Peel parsnips, and cut off the skinny bits at the top, toss these in olive oil and bake in the oven with the pork balls for 10 - 15 minutes.

Grate remaining parnsips and set aside

In thermo, chop onion, 5 seconds, speed 5.

Add 40g butter to thermo and cook with onion on 100 degrees, speed 1 (reverse) for 3 minutes.  Add grated parsnip, and cook for another 3 minutes at 90 degrees.

Add rice, cook for another 2 minutes 90 degrees, same speed and still reverse.

Add stock, put in the butterfly and cook for 17 minutes, speed 1 reverse at 90 degrees.

Add parmesan and sour cream, mix gently and let stand for 4 minutes.

Meanwhile, in a frypan, melt remaining butter, and fry sage leaves gently until they are crispy and the butter has turned a lovely light brown.

Serve risotto into bowls, top with parsnip, meatballs and a drizzle of truffle oil.

I try not to cook this too often, so we don't get sick of it, but it is truly wonderful, and I don't know how long it would take of having it every week for me to be bored with it.

I've been able to buy truffles in a jar from Aldi occasionally and have sliced these and cooked them through the risotto, also delicious.