Risotto with Voghiera black garlic, red turnips and stracciatella cheese

First we fill a saucepan with water and bring it to the boil. Once it comes to the boil, add half a carrot, a stalk of celery, a crust of Parmesan cheese and salt to taste until a light broth is obtained. Separately, in a saucepan, sauté the finely chopped Tropea onion with a dash of olive oil. Once the onion has softened, add the rice and toast it. As soon as the rice is hot, we deglaze it with half a glass of white wine. We proceed with the cooking process by adding the previously made stock a little at a time. While the rice is cooking, chop and blend the red turnips (pre-cooked is fine) with a pinch of fine salt, a grinding of pepper and a dash of olive oil (if it is too thick, just add a small ladle of stock to the mixture). Once the rice is almost ready, add the turnip mixture until it turns a firm red and finish cooking. Once the rice is cooked, we stir in a small knob of butter and a sprinkling of Parmesan cheese and leave it to rest in the pan for a couple of minutes with the lid on. At this point, we serve on a plate and decorate with fresh stracciatella flakes (to give temperature contrast) and plenty of thinly sliced black garlic from Voghiera. If desired, a few small mint leaves or fresh basil can be added.