Fresh Carrot Risotto - I like to serve it with Rabbit ;)

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! 

Enjoy!