Select Page

Caramelized Carrot Risotto

Arborio Rice

What? Another recipe? Goodness, woman... do you ever leave the house?

Not so much. We are home and when we are home, I tend to not venture far between my kitchen and my computer - which, conveniently enough - are just a few steps apart. Life is good at Taylor Manor.

I did leave the house today to fetch my free-range organic antibiotic/hormone-free raised-by-kosher-virgins bone-in turkey breast and a bottle of The Widow for our Thanksgiving Fest.

But still - we are home and I am cooking up a storm. Expect several new recipes over the next week (leading up to the Civil War on 3 December).

Last April, I made Caramelized Carrot Risotto from a recipe I found in a magazine. It was good, but it was complicated and - for some unknown reason - included mascarpone cheese. This week, I thought about that recipe when I found myself with a bunch of absolutely gorgeous sweet carrots. My version is much simpler - and tastier too. The combination of the sweet carrots, savory chicken stock and earthy sage is irresistible. Use vegetable broth to make this dish vegetarian.

1 quart chicken or vegetable stock
4 sprigs fresh sage, divided
2 Tablespoons extra virgin olive oil
1 small yellow onion, minced fine
2 cups finely chopped peeled carrots
1-2 cloves garlic, crushed
1 cup Arborio rice
½ cup white wine
1 Tablespoon butter
½ cup freshly grated parmesan cheese
Salt & Pepper, to taste
Additional sage leaves and shredded parmesan, as garnish, if desired

Pour the chicken or vegetable stock into a medium pan with three sage sprigs and bring to a simmer. Remove 3 or 4 leaves from the remaining sage sprig and chop fine or chiffonade and set aside.

Meanwhile, heat a large Dutch oven or heavy pan over medium heat. Place the olive oil in the pan and swirl to coat the bottom. Add the minced onion and cook over medium-high heat for one or two minutes, or until the onions are just soft. Add the chopped carrots and stir continuously until the onions and carrots begin to brown slightly, about five minutes. Stir in the garlic and cook for one additional minute, being careful not to let the mixture burn. Add the rice and stir to coat with the carrot mixture.

Remove sage sprigs from hot stock; discard. Ladle about 1 cup hot stock over the rice, stirring constantly over medium heat, until the rice absorbs most of the stock. Repeat process, adding ½ cup stock at a time and stirring until each addition is absorbed before adding the next, until rice is al dente - about 20-25 minutes. 

Stir in the white wine, then the butter, chopped fresh sage leaves and shredded parmesan cheese. Continuing stirring until butter has melted and the cheese is well incorporated. Salt and pepper to taste. Serve immediately. Garnish with fresh sage leaves or additional shredded parmesan cheese, if desired.

Serves 2-3 as a main course; up to six as an starter.

Oh. I also made a nice little salad with organic greens tossed with fig balsamic vinegar, olive oil, salt & pepper and topped with some of that fabulous award-winning Rogue Creamery Rogue River Blue Cheese.

Until my next update, I remain, your Carotenoid correspondent.