Ingredients: |
Ingredients: Carrot Puree
10 ea Medium Carrots, peeled cut into 1" slices
2 tsp Kosher Salt
Vegetable Broth
3 lb Carrots, Peeled cut into large chunks
3 ea Celery Stalk, cleaned cut into large dice
2 ea Spanish Onion, cut into large dice
3 ea Garlic cloves, minced
1 sprig Thyme Sprig
4 Qts Cold Water
1 ea Bay Leaf
Risotto
1/2 Cup Olive Oil
2 ea Spanish Onion, finely diced
3 ea Garlic cloves, minced
3 tsp Fresh Thyme, finely chopped
2 tsp Ground Black Pepper
6 Cup Short Grain Rice
2 TBS Kosher Salt
1/2 Cup Dry White Wine (can omit)
2 lb Carrots, peeled and shredded
3/4 Cup Parmesan Cheese, grated
6 TBS Butter
1 TBS Fresh Lemon Juice
Garnish
1 lb Baby Spinach, Sauteed
1 lb Golden Beets, roasted, peeled, and small diced
1 lb Ricotta Salata, Shaved
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Directions: |
Directions:"For the Carrot Puree:
Steam or boil carrots until tender. Place cooked carrots in a blender or food processor and puree with 3/4 cup of the vegetable broth (see recipe below) Add salt. Puree should be smooth with a thick ketchup like consistency. Reserve Puree for Risotto.
For the Broth:
Place all of the ingredients in a large saucepot and bring to a boil over high heat. Reduce the heat to low, skimming off any foam that accumulates on the surface, simmer broth for about 45 minutes. Strain the broth into a bain marie and hold hot at 145 degrees.
For the risotto:
1. In a large straight-sided sauce pan, heat the oil over medium heat. Add the onion, garlic, and thyme and season with salt and pepper. Cook, stirring often, until the onion is translucent, about 4 to 5 minutes.
2. Add the rice and measured salt and cook, stirring constantly for 1 minute. Add the wine and cook, stirring constantly, until the wine has evaporated, about 1 minute more. Add the grated carrots and cook, stirring, until the carrot strips start to wilt, about 45 seconds.
3. Add about 2/3 cup of the warm broth and cook, stirring frequently, until the rice has almost completely absorbed it. Continue adding broth, 2/3 cup at a time, stirring frequently, for about 10 minutes. (Do not let the pan get dry—there should be a layer of stock over the rice at all times.) Stir in the reserved carrot purée and season with salt and pepper. When almost all of the liquid from the purée has been absorbed, add more broth, a little at a time, and taste regularly, until the rice is tender but firm to the bite, about 10 to 15 minutes more.
4. When the risotto is done, stir in the Parmesan and butter. Season with salt, pepper, and lemon juice. Just before service, fold in the diced golden beets and baby spinach.
5. Hold hot at 145F for service. Garnish with the shaved ricotta salata. " |
This recipe for Sweet Carrot and Golden Beet Risotto is from