I have been dying to adapt Marcus Samuelsson's risotto technique from his New American Table book. Its deceptively simple yet still yields a beautiful, creamy texture. How it works, I have no idea becuase he foregoes completely the gradual adding of hot stock and dumps it all in at the beginning and just stirs. I thought why not use it now and incorporate some of the beautiful baby turnips abounding. The turnips get chopped and blend in beautifully with the creamy rice. I have always seen bacon as the traditional approach to taming turnip greens - but I went with another delicious source of umami - miso. It works beautifully.

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