Fresh Carrot Risotto

Directions

1. 1
   In a medium saucepan, bring the chicken stock and carrot juice to a simmer; keep warm.
2. 2
   In a large saucepan, heat the olive oil.
3. 3
   Add the shallot and cook over moderate heat, stirring, until softened, about 4 minutes.
4. 4
   Add the rice and cook, stirring, until slightly milky colored, about 1 minute.
5. 5
   Add the wine and 2 tablespoons of the vinegar and cook, stirring, until the liquid is absorbed.
6. 6
   Stir in the hot stock mixture, 1 cup at a time, stirring constantly and adding more stock once it has been absorbed, about 20 minutes total; the rice should be al dente and suspended in a thick, creamy sauce.
7. 7
   Add the cheese and 1 tablespoon of the butter, season with salt and pepper and stir until creamy.
8. 8
   In a medium skillet, melt the remaining 1 tablespoon of butter.
9. 9
   Add the peas, season with salt and pepper and cook over moderately high heat until warmed through, about 1 minute.
10. 10
    Add the remaining 1/2 tablespoon of vinegar to the peas, then fold into the risotto.
11. 11
    Serve immediately.