CARROT RISOTTO
The Silver Spoon, Phaidon Press
Serves 4
Ingredients
• about 6 1/4 cups Vegetable Stock
• 4 young carrots, chopped
• 3/4 cup dry white wine
• 1/4 cup butter
• 1 small onion, chopped
• 2 cups risotto rice
• 2 ounces Emmenthal cheese, shaved
• 2 tablespoons light cream
• salt and pepper
Directions
Bring the stock to a boil.
Meanwhile, put the carrots and wine in a food processor and process to a puree.
Melt the butter in another pan, add the onion and cook over low heat, stirring occasionally, for 5 minutes.
Add the carrot puree to the pan, increase the heat to medium and cook for a few seconds, then stir in the rice.
Add a ladleful of the hot stock and cook, stirring, until it has been absorbed.
Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 minutes.
About 5 minutes before the rice is tender, season with salt and pepper to taste and stir in the Emmenthal and cream.
Remove the pan from the heat, cover and let stand for 2 minutes before serving.
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