Tis the season for all our fresh garden vegetables including carrots, one of my fave veggies. I've been known to eat it straight from the ground, lol
Risotto is a dish that can be made with just about any flavouring ie Seafood, Mushroom, Bacon, Pumpkin the list goes on and on. I started making this Carrot version one Easter and it is an often requested dish now at Emo's Eating Emporium.
(If you're making yours with fresh carrot, you'll need a juicer or you can buy bottled Carrot Juice)
Carrot juice helps give this traditional rice dish its vibrant orange hue and a natural sweetness that is lovely on its own but also makes a lovely accompaniment to most meats & poultry.
When making Risotto you always want your broth to be hot prior to adding to the rice so heat 6 cups of chicken broth in a separate pot and have ready to add as needed.
Heat 2 tbsp butter in a large deep skillet or pot and add a diced shallot and cook til tender.
Add to that 1 cup Carnaroli rice (or Arborio Rice if you can't find it) and cook til rice is translucent.
Add 1/2 cup of your favourite dry White Wine and don't forget one for the chef! Stir til it evaporates, about 1 minute. And now the fun begins !
With a ladle, add about 1 cup broth to skillet. Cook, stirring constantly, until broth is absorbed, 4 minutes. Repeat, gradually adding broth by the cupful and stirring constantly, until rice is tender but still al dente and sauce is creamy - it is not to be stiff, but quite loose and runny. This should take approx 25-30 minutes of constant stirring. You may want your Sous Chef to take turns with you!!
Now comes 1/2 cup of carrot juice; add all at once and stir for approx 4 min til absorbed.
Remove from heat and add 2 Tbsp of Butter plus 2 Tbsp grated Parmesan, 1 Tbsp grated lemon zest and 1 Tbsp of Lemon Juice. This adds some pleasant freshness to the dish. Season with S & P to taste.
You now need to serve immediately as Risotto is not very forgiving!