We had a larger than normal stash of carrots the other day and it ended up being the perfect inspiration to make a simple risotto. Ever since my friend Gary introduced me to this book, I've been a big fan, particularly when it comes to variations that include mushrooms.
Carrots weren't at the top of the list, but man-oh-man, did I underestimate them!! This simple recipe is a stand out and I'm truly kicking myself for not making it before now.
Carrots & Cream Risotto
serves 4
5 cups vegetable or chicken stock
1/2 cup dry white wine or stock
2 tablespoons unsalted butter
1 tablespoon oil
1/3 cup finely minced onion
1 cup coarsely grated peeled carrot
1/2 cup half & half
1/3 cup grated parmigiano reggiano
1 tablespoon chopped fresh parsley
1 1/2 cups Arborio rice
Bring the stock to a steady simmer in a saucepan on the stove.
In a heavy 4-quart sauté pan, heat the butter and oil over moderate heat. Add the onion and sauté for 1 to 2 minutes, until it begins to soften, being careful not to brown it.
Add the carrots to the onions and cook for 2 to 3 minutes.
Add the rice, using a wooden spoon, and stir for 1 minute, making sure all the grains are well coated. Add the wine and stir until it is completely absorbed. Begin to add the simmering broth, 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next 1/2 cup, reserving about 1/4 cup to add at the end. Stir frequently to prevent sticking.
After approximately 18 inures, when the rice is tender but still firm, add the reserved broth along with the cream, parmesan cheese and parsley – stirring vigorously to combine with the rice. Taste for seasoning, adding salt as desired. Serve immediately.
