Food

Carrot Risotto

This recipe is a lot of work, but wonderful afterwards. It started with these awesome Israeli carrots that E. brought home from the market. They were gigantic, not those puny little “baby” carrots you get.

Now what you have to do with them is, peel them, and then grate them on the ultra-fine side of your box grater.

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I used three of them, making a nice pile of carrot pulp. That’s the part that gets your arm sore. It took about twenty minutes! The rest is easy.

 

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Your basic risotto ingredients follow, with rough proportions. Two cups of arborio rice.

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Maybe 1/2 cup of white wine.

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Cheese. Real Parmesan, though if you have a sharp eye you’ve noticed this isn’t. But Italian Grana Padana isn’t horrible.

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This you can grate up on the coarse side of your box grater. A good heaping cup.

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Butter. Two or three tablespoons.

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Saute maybe half a small onion in the butter, in a heavy pot. Just enough to get it soft, not too much color.

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While things get going, you can put together a salad. This had romaine, artichoke hearts, olives, tomatoes and cucumbers. The acidy flavors of the marinated artichokes and olives are a nice counterpoint to the creaminess of the rice.

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Once you’ve got the onion ready, put the carrot pulp in and saute until it’s nice and hot. I forgot to put saffron in at this point, but it would be a good idea.

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Once it’s nice and steamy, put in your rice.

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Stir that around for a while. In a separate pot, get your broth ready. I use double the volume of the rice I’m using, plus 1/2 to 1 full cup. So for two cups of rice, four cups plus one. Bring it to a simmer.

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Put in your wine and let it bubble away, then it’s time for the broth.

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The canonical Italian recipe for risotto calls for you to add the liquid a ladleful at a time, stirring all the while with a wooden spoon, only adding more when the previous dose has been absorbed. You can pretend I did that, instead of what the picture below indicates.

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Good to have a little left over, in case it’s too dry.

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Then, take a couple more tablespoons of butter, and stir them in.

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Then your pile of grated cheese. Stir until it’s all melted in.

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And you’re good to go! Serve with the salad and a nice dry white.

Tom
Tom McGee has been building web sites since 1995, and blogging here since 2006. Currently a senior developer at Seton Hall University, he's also a freelance web programmer and musician. Contact him if you have the need for a blog, web site, redesign or custom programming!

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