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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Creamy risotto mixed with carrots and Parmesan cheese. This is good with any roasted meat but especially good with Wine-And Herb-Braised Pot Roast.From an April 1986 issue of Bon Appetit in the Cooking for Friends section. Ingredients:
5 -6 cups chicken stock |
5 tablespoons unsalted butter |
1 medium onion, finely chopped |
2 1/2 cups arborio rice or 2 1/2 cups short-grain pearl rice |
1 cup dry white wine |
1 1/2 cups finely grated carrots |
1/2 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.
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