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1
For the Vegetables: Preheat the oven to 400 degrees F.
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2
Toss the carrots, turnips, beets, thyme sprigs and garlic in a roasting pan with the olive oil.
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3
Season generously with salt and pepper.
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4
Roast, stirring occasionally, until tender, about 30 minutes.
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5
Peel the beets.
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6
Keep the vegetables in the turned-off oven until the risotto is ready.
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7
For the Risotto: Bring the chicken broth to a simmer in a medium saucepan, over medium-high heat.
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8
Reduce the heat so the broth simmers gently.
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9
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
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10
Add the pancetta and cook until slightly crispy, about 3 minutes.
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11
Add shallots and cook stirring, until tender, about 1 minute.
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12
Add the rice and stir until it is glossy, about 1 minute.
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13
Add the salt.
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14
Add 1 cup of the Barolo and cook, stirring constantly with a wooden spoon, until it is absorbed by the rice, about 2 minutes, scraping up any brown bits on the bottom of the pot.
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15
Ladle in about 1/2 cup of the simmering broth and stir constantly, until the rice again absorbs the liquid, adjusting the heat to maintain a gentle simmer.
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16
Continue ladling in about 1/2 cup of broth at a time, stirring between additions and letting the rice absorb the liquid before adding more.
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17
When rice is al dente, after 20 or so minutes of cooking time, stop adding broth.
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18
Stir in the remaining 1/2 cup wine until just absorbed, then stir in the grated Parmesan and the butter.
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19
Season with salt and pepper, to taste.
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20
Let the risotto rest off the heat for a minute or so before serving.
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21
Divide among warm shallow bowls and top with the roasted vegetables.
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22
Shave black truffles over the top, or drizzle with a bit of truffle oil, if using.
