August 13, 2013
— Arborio rice, butter, Carrot, cheese, lemon, Olive oil, parmesan, parsley, rice, risotto, Stock (food)
A lovely way to spent the afternoon is making a rainy day carrot risotto.
Except it doesn’t take the whole afternoon to make, which made me think about debunking the two myths surrounding risotto:
- that it involves a complicated and long cooking process (this took 35 minutes)
2. that it has to be super rich and full of butter/cheese (the creaminess comes from the starches in the rice)
So, do not be intimidated and make this dish tonight for a wholesome dinner and a plate full of sunshine (even if it is raining outside).
Tips: The most important thing to remember is to add only hot stock – and to keep it hot – and to stir often.
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 T butter
- 1 T vegetable oil
- 3 1/2 cups vegetable stock
- 1 cup arborio rice
- 1/3 dry white wine
- 1 cup baby carrots, grated + a couple more, chopped
- juice of 1/2 lemon
- zest of 1 small lemon
- 1/3 cup Parmesan, grated
- a handful of parsley, chopped
- salt, pepper
- olive oil
- Heat oil and 2 T of butter in a large saucepan over medium heat. Add onion and garlic and cook for about 5 minutes. Bring stock to a simmer in a separate saucepan and keep it hot and nearby.
- Add the rice to the onion and garlic and mix to combine. Let cook for a few minutes, then add the wine and bring to a simmer. Stir from time to time until all the liquid is absorbed.
- Add a ladle of stock at a time and make sure it is all absorbed before adding more. Keep the risotto simmer and stir often. The entire dish should take about 25 minutes to cook to al dente.
- Halfway through the cooking process, add in the grated and chopped carrots (I like to add those in for a bit of a bite) and stir through. Add the lemon juice and lemon zest a few minutes later. Keep ladling in the stock until you have used it all and the rice is cooked to al dente.
- Take off heat, add remaining butter, salt, pepper, cover and let stand for a few minutes. Mix in cheese, parsley, salt and pepper to taste, and serve immediately while hot.
Top your bowls of risotto with a little bit of olive oil, if desired.