Risotto With Scorzonera

Preparation:

Preparation: Brown a shallot brunoise with the melted butter for 2-3 minutes over moderate heat. Add the salsify cut into cubes and then the rice. Let it infuse for a few minutes, add the wine and let it reduce by half. Pour as much hot broth as needed to cover the rice thinly. Stir from time to time and cook for about 15 minutes, adding the stock as the stock previously added has been absorbed. Cut the green parts of the leek into strips, add them to the preparation and cook for a couple of minutes. Turn off the heat, stir in half the cream and the parmesan and season with salt. Distribute the preparation on plates, garnish with the remaining cream and serve.