Garden harvested carrots in a creamy Pecorino, mascarpone and caramelized carrot risotto.
Course Side Dishes
Cuisine Mediterranean
Keyword Garden Inspired Creamy Carrot Risotto
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
10 minutesminutes
Total Time 50 minutesminutes
Servings 6servings
Equipment
Vegetable peeler
Food processor or grater
Saucepan with lid
Ingredients
2Large Carrotsor 4 small, with carrot tops
2tbspButter
1tbspOlive oil
1Small Yellow Oniongrated
1tspSugar
1 1/2cupsArborio rice
3cupsStock vegetable broth or chicken broth
1tspLemon juice
1/2cupDry White Wine
1/4cupParmesan cheese
1/4cupGoat Cheese soft
1tspSalt or to taste
1/4tspWhite pepper
Instructions
On a cutting board, cut the carrot tops off and reserve the leaves in water to keep them fresh.
Shred the peeled carrots with a box grater or in a food processor as well as the onion, set aside.
In a medium saucepan, heat the broth, so that hot stock is ready.
Place one tablespoon of butter and olive oil in a large saucepan over medium heat, along with the shredded carrots, lemon juice, onion and sugar.
Sauté until the mixture caramelizes, leaving brown bits on the bottom of the pot. Reserve half of the carrots mixture for garnish.
Add a little butter in small slices stirring it into the rice. Stir in the salt and white pepper.
Slowly ladle in a cup of warm broth and stir to help it evaporate into the rice. Continue adding the remaining stock in this way. Bring to a boil.Slowly stir in both cheeses and wine for a lovely depth of flavor.
Turn down to a medium-low heat, simmer and stir regularly with a wooden spoon until the risotto absorbs all the liquid and a creamy texture is obtained, about 20-minutes. Cooking time may vary a little, depending on several things, so just keep an eye on the texture of the rice and test a grain or two. Turn off, leave the lid on and allow to rest before shaping.
Spoon about half a cup of risotto onto an individual serving dish, shaping it to look like a carrot, add the carrot top and reserved cooked carrots for garnish, exampling the different textures of the carrot mixing and adding a pop of bright orange color to the plate.
Video
Notes
Can be plated and kept in a low oven (175F), for 15 minutes until ready to serve.