Golden Carrot Risotto

Name: Golden Carrot Risotto
Ingredients: 5 -6 cups chicken stock; 5 tablespoons unsalted butter; 1 medium onion, finely chopped; 2 12 cups arborio rice or 2 12 cups short-grain pearl rice; 1 cup dry white wine; 1 12 cups finely grated carrots; 12 cup freshly grated parmesan cheese; 1 pinch of grated nutmeg; salt and white pepper, to taste; freshly grated parmesan cheese

10 ingredients

10 steps

Ingredients

5 -6 cups chicken stock
5 tablespoons unsalted butter
1 medium onion, finely chopped
2 12 cups arborio rice or 2 12 cups short-grain pearl rice
1 cup dry white wine
1 12 cups finely grated carrots
12 cup freshly grated parmesan cheese
1 pinch of grated nutmeg
salt and white pepper, to taste
freshly grated parmesan cheese

Directions

1

Bring stock to simmer in small saucepan;reduce heat to low.
2

Melt 4 tablespoons butter in medium saucepan over medium heat.
3

Add onion and saute until pale yellow, about 5 minutes.
4

Add rice and mix to coat with butter.
5

Add wine and stir until wine is evaporated, about 6 minutes.
6

Add enough hot stock to cover, about 3 cups;reduce heat to low and stir until stock has been absorbed.
7

Continue cooking 10 minutes, stirring and adding 1/2 cup stock at a time, making sure stock is absorbed before next addition.
8

Add carrots and continue stirring and adding stock until ice is tender but still firm to bite, about 10 minutes.
9

Remove from heat;stir in remaining 1 tablespoon butter, 1/2 cup Parmesan cheese, nutmeg, salt and pepper.
10

Serve with additional cheese.