Carrot Risotto

Risotto is a classic dish of Italian cuisine that can be adapted with many variations, including one with carrots. Here is a simple recipe for a delicious carrot risotto:

Ingredients

• 320 g of risotto rice (such as Carnaroli or Arborio)
• 500 g of carrots
• 1 small onion
• 1 liter of vegetable broth
• 50 g of butter
• Extra virgin olive oil
• 100 ml of dry white wine
• grated Parmesan cheese
• Salt and pepper to taste

Preparation

1. Start by cleaning and cutting the carrots into very small cubes.
2. Finely chop the onion and let it soften in a pan with a drizzle of extra virgin olive oil and a knob of butter until it becomes transparent.
3. Add the carrot cubes to the onion and let them flavor for a few minutes. If you desire a sweeter taste, you can let the carrots caramelize slightly.
4. Pour the rice into the pan and toast it until it becomes translucent.
5. Deglaze with the white wine and let the alcohol evaporate.
6. Start adding one ladle of hot broth at a time, waiting for the rice to absorb the liquid before adding more.
7. Continue this process for about 15-18 minutes, until the rice is cooked but still al dente.
8. At the end of cooking, cream the risotto with the remaining butter and a generous amount of Parmesan, adjusting salt and pepper as desired.
9. Let the risotto rest for a minute before serving.

Serve hot, perhaps with an additional sprinkling of Parmesan and a grind of fresh pepper.

Curiosity

Risotto was born in Lombardy due to the introduction of rice by the Arabs in Italy, but it quickly spread throughout the peninsula becoming one of the pillars of Italian cuisine, with infinite regional and personal variations.