This is totally weird, but I’m going to tell you anyways. Because I love you guys, and I know you won’t judge me. Right? Promise not to judge me?
Okay. I had no idea what I wanted to cook this week. I couldn’t figure out what I wanted to cook for dinner last night, let alone for my blog. Say whaaaat? Who am I? It’s basically my job to think of fun new dishes on a moments notice.
So there I was, lost, wandering around my kitchen. Rearranging my pots and pans. Cleaning out my prop closet. Trying desperately to figure out what the heck I was going to make for dinner. And then… well, then something big happened. I saw my giant ocean blue Le Creuset. It was just screaming to be hauled out from its home in my cabinets and put to good use. So being the color obsessed freak I am, I decided to make something that would compliment the blue pot. Weird. I know. But you promised not to judge… so I’ll go on.
Okay, so remember back in the day when we had to go to art class in like fifth grade. Ya, well you know what compliments blue? Orange. Guess who got an A in art class. Yup. This girl So there I was in my kitchen. With a giant blue pot. And the need for an orange food. After peaking my head into the fridge, and finding a bag of baby carrots that needed to be eaten, I had found the perfect solution.
Carrot and Parmesan Risotto
But this isn’t just any carrot risotto. Nope. No way. It’s a Carrot and Parmesan Risotto that is laced with creamy mascarpone cheese, freshly snipped chives and then dusted with a sprinkle of truffle salt. Swoon. It basically knocked my socks off. And it’s gonna knock your socks off too.
Over and out.
Happy risotto making!
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 cups shredded carrots
- 2 cups arborio rice
- 3/4 cup dry white wine
- 7 cups chicken stock, warmed
- 1 cup shredded parmesan cheese
- 3 tbsp mascarpone
- 1/3 cup chives
- coarse salt and freshly cracked black pepper to taste
- Melt the butter in a marge heavy bottom pot over medium high heat.
- Add the onion and cook for 4-5 minutes until the onion is translucent. Add the garlic and stir to combine. Add the shredded carrots and cook for 1 minute more.
- Add the arborio rice and stir to coat the rice with the butter. Cook the rice for about 2 minutes until the outer edges of the rice are translucent and the middle still white. Pour in the white wine and deglaze the bottom of the pan. Cook until the wine has evaporated.
- Add 1 cup of the chicken stock and cook until the stock has evaporated. Repeat this step a few times until you've used all of the stock. The rice should look almost like a porridge and have just a slight bit of a bite when tasted.
- Add Parmesan cheese, mascarpone cheese and chives and stir to combine. Season with salt and pepper to taste and serve immediately.