Name: Fresh Carrot Risotto
Total time: 40 min
Yield: 6
Ingredients: 4 c. chicken stock; 2 c. fresh carrot juice; 2 tbsp. extra-virgin olive oil; 1 large shallot; 1 1/2 c. arborio rice; 1/2 c. dry white wine; 2 1/2 tbsp. white wine vinegar; 1/2 c. Freshly grated Parmigiano-Reggiano cheese; 2 tbsp. unsalted butter; salt; Freshly ground pepper; 1 c. frozen baby peas

Step 1In a medium saucepan, bring the chicken stock and carrot juice to a simmer; keep warm.

Step 2In a large saucepan, heat the olive oil. Add the shallot and cook over moderate heat, stirring, until softened, about 4 minutes. Add the rice and cook, stirring, until slightly milky colored, about 1 minute. Add the wine and 2 tablespoons of the vinegar and cook, stirring, until the liquid is absorbed. Stir in the hot stock mixture, 1 cup at a time, stirring constantly and adding more stock once it has been absorbed, about 20 minutes total; the rice should be al dente and suspended in a thick, creamy sauce. Add the cheese and 1 tablespoon of the butter, season with salt and pepper, and stir until creamy.

Step 3In a medium skillet, melt the remaining 1 tablespoon of butter. Add the peas, season with salt and pepper and cook over moderately high heat until warmed through, about 1 minute. Add the remaining 1/2 tablespoon of vinegar to the peas, then fold into the risotto. Serve immediately.

Fresh Carrot Risotto

Ingredients

Directions

Recipe Headquarters