Carrot Risotto

By • February 28, 2011 • 2 Comments

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Author Notes: Growing up in an italian household risotto was and still is one of my favourite comfort foods especially on those cold winter evenings.

This recipe was given to me by my aunt, who next to my mother is one of the best cooks I know. This recipe is well worth standing over the stove stirring constantly for the 15 minutes or so minutes it takes to cook. I love the way the mascarpone coats the tongue. Its definately company worthy.

Buon appetito!
Franca

Serves 6

  • 5 carrots shredded
  • 1 tablespoon butter
  • 1 medium onion finely chopped
  • 1/2 cup cup dry white wine
  • 1 1/2 cups cups uncooked Arborio rice
  • 7 cups chicken stock
  • 250 gram container mascaropone cheese (preferably Polenghi)
  • 6 tablespoons freshly grated Parmesan cheese
  • freshly ground black pepper to taste
  1. 1. Melt butter in a heavy-bottomed stock pot over medium heat. Sauté onions and carrot in butter until softened but not browned, about 5-7 minutes.
  2. Add white wine & evaporate almost fully.
  3. Stir the rice until translucent, about 2 minutes.
  4. Add 1 cup of stock; stirring until liquid is almost completely absorbed. Repeat this process with remaining broth, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
  5. Stir in mascarpone, 3 tablespoons Parmesan until cheeses are incorporated & risotto is creamy.
  6. Season to taste with black pepper. Divide risotto among 6 bowls, and sprinkle with remaining cheese. Enjoy!
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2 months ago Franca

So sorry i never responded. I just saw your comment. I am so glad you enjoyed it.

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11 months ago Babs in Phoenix

Plan ahead. Take your time and let the carrots and onions cook a long time. I cooked mine low and slow, for roughly an hour to let them carmelize. I just added the last cup of stock, and boy, is this stuff good!