madbaker | Oh that's different. I'd get a great big turnip in the country.

You may well ask what happened to Resolution Recipes the past two weeks.
No really - you may well ask.
Fine. I'll tell you anyway. I had a four-day intensive at school to finish classes, and then I was in Seattle for a week. I gave myself a respite from cooking anything new. But that's over and done with, so this week's Resolution Recipe: Turnip Risotto.

1 leek, cleaned and chopped (I used about 4)
2-3 turnips, diced in small cubes
I added: half a head of garlic, minced)
3-4 cups broth (I used freshly made pork stock from our jointly-split piggy ribs... seriously rich and yummy.)
1 cup Arborio rice
freshly grated Parmesan

Sauté the leeks and turnips (and garlic) for 8-10 minutes in olive oil. Add rice and stir continuously until just starting to brown. Slowly add heated broth, one ladle at a time, until absorbed, until rice cooks (keep stirring the whole time!). When nearly done, season with salt and pepper, and add Parmesan.

What worked: The rich pork stock made this unctuous and exceedingly tasty. Also, the turnips were invisible. This is a win in my book.

What didn't: Um, there weren't any leftovers?

Will I make it again? It's a good way to hide turnips, yes.