Risotto is my meal of choice when I'm aiming to impress! And this year for Valentine's Day we're staying in and I'll be whipping up this Carrot and Parmesan Risotto, a grilled steak and a salad!
Don't worry - your go-to Valentine's Day Menu is coming to the blog on Friday... but in the meantime, I wanted to wrap everyones head around Carrot and Parmesan Risotto. I'm a risotto kinda gal. I've made it every which way under the sun and I'll never tire of it. But let's rewind a bit, shall we?
Back when I first started culinary school, I was the pickiest eater known to man. I ate buttered noodles for most of my life and when we got to the vegetable section of culinary school, I was tasked with making a mushroom dish. First - mushrooms? I almost died. I had never had them before and what on earth was I supposed to do with a fungus? Second - I wasn't allowed to pair it with something I was comfortable making. So pasta went right out the window. My culinary school teacher laughed at me and told me if I didn't man up, I'd never make it in the culinary world. Obviously, being the competitive person I am, took that as a personal challenge and went to town. I made what I consider to be the best risotto ever and topped it with caramelized mushrooms. Life was forever changed. And I've been on the risotto train ever since. Today it's all about carrots and parmesan because we eat with our eyes first and this is GORGEOUS! So, don't be scared about making risotto - and if you still are, tune into snapchat on Friday cause I'll be whipping one up live and can take your questions.
Over and out.
Carrot and Parmesan Risotto
Ingredients
- 2 tablespoon butter
- 1 small onion finely chopped
- 2 garlic cloves finely chopped
- 2 cups shredded carrots
- 2 cups arborio rice
- ¾ cup dry white wine
- 7 cups chicken stock warmed
- 1 cup shredded parmesan cheese
- 3 tablespoon mascarpone
- ⅓ cup chives
- coarse salt and freshly cracked black pepper to taste
Instructions
- 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.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
When can you make this for me?
Love carrots and chives together. Add in some risotto and heaven!
I am bookmarking this recipe as something to prepare after one of my long races. I'll need the veggies, carbs and fat. Mmmm!
Can you color coordinate all my meals! Genius!
Love Blue and Orange and Love the Carrot Risotto- best comfort food ever!
WOn't judge you at all! This is me every night. Love this dish!
Oh yum! Creamy carrot goodness right here.
Anything w/ mascarpone cheese in it is awesome in my book. Yummy risotto!
Yes and yes and yes and yes.
And yes.
I'm so glad you felt the need to color-coordinate, because this combination looks fantastic! Mmm. 🙂
risotto is so delicious and creamy, this combo looks great! And I love that Le Creuset color!
yay for carrot risotto! i was hoping i would see one 🙂
You are so funny! Love the color combo! 😉
A sock knocker offer?! I'm in! This looks awesome!
Orange and blue were my school colors:-)...carrots and risotto together sound very comforting. The chives are a nice addition - it all reminds me of spring!