Prep 30 mins
Cook 50 mins
Creamy, yet bright risotto that takes a little effort, but is worth the wait. You can substitute an equal amount of heavy cream for the mascarpone cheese, but it is better with the original. From April 2008 Sunset Magazine.
- 2 tablespoons vegetable oil, divided
- 3 tablespoons unsalted butter, divided
- 6 medium carrots, peeled and chopped as evenly as possible (about 3 cups)
- 1⁄2 teaspoon salt
- 1 teaspoon sugar
- 5 cups chicken broth
- 1⁄3 cup minced onion
- 1 1⁄2 cups arborio rice
- 1⁄2 cup dry white wine
- 1⁄4 cup mascarpone cheese
- 1⁄4 cup finely shredded parmesan cheese, plus 1/2 cup parmesan cheese for garnish
- 1 tablespoon finely chopped flat leaf parsley, plus 1 TB flat leaf parsley for garnish
- 1 teaspoon roughly chopped fresh thyme
- 1⁄8 teaspoon white pepper
- Heat 1 tablespoon oil and 1 tablespoon butter over medium heat in a medium heavy bottomed pot; add carrots and stir with a wooden spoon until well coated. Add 1/2 cup water, 1/2 teaspoon salt, and the sugar; cover and cook 5 minutes or until tender. Uncover and cook, stirring occasionally, until water evaporates and carrots are just starting to turn brown, a few minutes more. Reserve half of the carrots. In a blender, puree other half with 3/4 cup hot water.
- Bring chicken broth to a simmer and keep at a simmer, covered, over low heat.
- Heat remaining oil and butter over medium heat in same (unwashed) pot used for carrots. Add onion and cook until translucent, about 3 minutes. Add rice, stirring with a wooden spoon to coat rice with oil, 1 minute. Add wine and cook, stirring, until wine evaporates. Add carrot puree and cook, stirring, until mixture no longer looks soupy.
- Add 1/2 cup hot broth, stirring often, until rice absorbs most of the liquid. Repeat process, adding 1/2 cup broth at a time and stirring often till each addition is absorbed before adding the next, until rice is al dente (about 20 minutes; at least 1 cup broth will remain).
- Fold in reserved carrots (save 2 tablespoons for garnish), mascarpone, 1/4 cup parmesan, 1 tablespoon parsley, and the thyme. Add up to 1 cup broth (1/4 cup at a time) to loosen the risotto. Season with salt and white pepper to taste.
- Sprinkle each bowl of risotto with some of the remaining1/2 cup parmesan, remaining 1 tablespoon parsley, and the reserved carrots. Serve immediately.
Must admit that I cut the recipe in half for just the 2 of us, & not wanting to go overboard with something I wasn't sure about! Not to worry ~ This risotto is outstanding & I'm amazed at how nicely something like the common carrot can shine in a combo like this, but then I do love carrots! I so look forward to making this recipe again when I can share this wonderful side dish with special company! Many thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]
I halved the recipe and really liked the carrot puree added to the rice. Yum! Thanks for a recipe I will make again! Made for Pick a Chef, spring 2014.