Black Salsify Risotto

For the salsify risotto, mix lemon juice with water in a large bowl. Peel the salsify under running water with a peeler and then place in the lemon water. Put fresh water on to boil and add salt. Boil the salsify in it for 5-7 minutes. Remove, rinse and then cut into bite-sized slices.

Peel and finely chop the shallots and garlic.

Cut the ham into small pieces except for one leaf. Fry the ham leaf in a little olive oil, put it on a paper towel and let it drain.In the meantime, heat the soup.

In a large frying pan, heat the oil and sauté the shallots and garlic. Add the risotto rice and cook until slightly translucent, stirring occasionally. Then deglaze with wine.

Now gradually add the soup ladle by ladle, stir and let the soup reduce. Then ladle in the soup again and again. When the soup has been used up, add the salsify and the ham, let it get warm and season to taste.

Before serving, decorate the salsify risotto with fresh chives and the roasted ham.

Preparation Tip:

If you don't want to have black hands when preparing this black salsify risotto, follow this advice: rub your hands with a little olive oil, then they won't be discolored by the escaping black salsify juice! Alternatively, you can also put on disposable gloves.

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