i’m going to keep this short and sweet because you need to stop everything you’re doing and go buy LOTS of carrots to make this recipe ASAP. i’ve discovered loads of great recipes on Food 52 lately, this being one of them.
my favorite thing about this risotto is that although it’s a hearty dish, it somehow feels light and totally seasonally appropriate. i shot this recipe back in april and intended to share it with you as a vegetarian easter dinner idea. yeah… work has been keeping me pretty busy lately - sorry about that! mostly sorry because i’ve kept this recipe from you for so long.
we roast, caramelize, puree and shred the carrots first. the recipe might seem like a lot of work for risotto but by doing the carrots 4 ways, you get a rich, full-bodied carrot flavor. it's worth every step and then some.
adapted from katherine martinelli via food 52
yields 6 servings
2 tsp. sugar
1 tsp. salt
1 TBSP butter
1 c. arborio rice
½ c. dry white wine
2 TBSP butter
1 onion, diced
2 garlic cloves
4 oz mascarpone
½ c. grated parmesan cheese
34 oz vegetable stock
preheat oven to 375º F.
slice 4 of the carrots into thin, even rounds. divide them in half - try to keep the smaller ones together and the larger ones together. it will help with even baking.
caramelize the smaller rounds in a medium sized skillet over medium-low heat. melt the butter and add in the carrots sugar and salt. give them a gentle stir and watch them closely. once they’re golden on one side, flip them over and cook. it will take about 10 - 15 minutes. place them on a paper towel to cool. if any of the pieces get slightly overdone, that’s ok.
roast the other half of the carrot rounds on a baking sheet drizzled with olive oil. sprinkle them with a pinch of salt and pop them in the oven for 15 - 20 minutes until tender and golden.
shred 2 of the carrots on the large grate of a cheese grater and set aside. chop the remaining carrot into small pieces and cook in a small sauce pan with 1c. water. boil until they’re soft & can be mashed into a carrot puree.
put the chicken stock into a stockpot and heat over medium-low. coat the bottom of a large pan with a drizzle of olive oil. add the onion and cook until slightly translucent. add in the shredded carrots & and cook for 3 more minutes. add in the rice and smashed garlic cloves. cook for 1 minute and then pour in the wine. stir for 1 minute and then add in the carrot puree & 1 ladle of vegetable stock. stir continuously adding in a ladle of broth as it gets absorbed by the rice. the rice will be finished when it’s al dente & the liquid is absorbed & no longer soupy. add in the roasted carrots & half of the caramelized carrots, parmesan and mascarpone cheese. garnish with remaining caramelized carrots.
you can use chicken stock if you don’t have vegetable stock. you can omit the white wine and add in extra stock instead. i like the flavor the wine gives it - i use kendal jackson chardonnay because i love the buttery richness that an oaky chardonnay gives the dish. you could also use a sauvignon blanc or pinot grigio.