I’d been thinking about making a carrot risotto for a while, and now I’ve created my own version.
Don’t expect a sweet flavor, but an explosion of tastes: a bit spicy, a bit sweet, and a bit smoky, just the way I like it.
If you’d like to try it, below you’ll find the list of ingredients you need and the complete procedure.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for a good carrot risotto
- 3/4 cup Carnaroli rice
- 3 carrots
- 1 shallot
- 2 tbsps extra virgin olive oil
- to taste pepper
- to taste rosemary (a sprig)
- 1/3 cup grated Parmesan cheese
- 2 oz smoked scamorza cheese
- vegetable broth (boiling salted)
- to taste salt
- 1 pinch smoked paprika
Tools
- 1 Food Processor
- 1 Saucepan
- 1 Wooden Spoon
How to cook carrot risotto
First, prepare a classic vegetable broth in a small pot with celery, carrot, and onion, or use a good bouillon cube. Make sure it simmers.
Prepare the carrots and shallot. Wash and peel the carrots, then place them in a food processor and chop them coarsely, or cut them coarsely by hand into cubes; slice the shallot into rings and place everything in a saucepan (or the pan you’ll use for the risotto) with a drizzle of olive oil, salt, pepper, and a pinch of smoked paprika, and lightly fry and stew. Finally, add a small rosemary sprig.
Remove the carrots, shallot, and rosemary and set aside. In the same pot, lightly toast the rice dry for about 2 minutes, stirring to prevent burning.
Then add the vegetables and rosemary and mix well, then cook the risotto by covering with boiling salted water. It should simmer gently. Pour in more broth as it reduces.
Once the rice is cooked, remove from heat and mix well with Parmesan cheese and diced smoked scamorza. Do not use butter; it is not necessary here.
Serve with additional small cubes of smoked scamorza that will melt on the plate and give a unique flavor.
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Variation
You can adjust the spiciness of this dish by choosing to add chili pepper or omitting it if you don’t like it because I assure you it is delicious nonetheless.
