Recipe » Carrot Risotto
2 tablespoons butter
1 tablespoon olive oil
1/2 small onion, finely minced
1 cup short grain rice, uncooked
1/4 cup dry white wine
4 cups chicken stock
3 carrots, trimmed and peeled
1/2 cup parmesan cheese, finely grated
Salt and pepper
Chop carrots into chunks, and puree in a blender or food processor with about 1/2 cup of stock. Melt butter over medium heat in a large, heavy saucepan. Add olive oil, onion and dry rice and sauté, stirring constantly with a wooden spoon, until onion is tender and rice is opaque and lightly golden, about 5 to 7 minutes. Add white wine and stir constantly until the wine is absorbed. Add 1/2 cup stock and continue stirring until stock is absorbed. Continue adding stock 1/2 cup at a time, stirring constantly and allowing stock to be absorbed before adding more. When 2 cups of stock have been added, sample the rice to test doneness. If rice is done, do not add any more stock. If the grains of rice are still hard in the center, continue adding stock 1/2 cup at a time until the rice is done. Once the rice is done, add carrot puree and parmesan cheese and stir to thoroughly to mix. Add salt and pepper to taste. If the risotto becomes too thick before serving, a little more stock may be added for a creamy texture. Serves 4.
Recipe and photo ©2009 Celeste Heiter, published with permission.
