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Risotto alle Carote (37/2000)

The Silver Spoon ProjectPosted by Per-Olof Diderot Wed, April 13, 2011 20:31:55
Carrot Risotto
Fun to go for food shopping with all the prima vegetables that you can find if you spend some extra time looking. Prime carrots along with our own garden rosemary made the base for this course. Carrots chopped and mixed with white wine and rosemary to a beautifully colorful puree. Mix in a pot of risotto rice and begin to blend with the vegetable stock until the risotto is complete after 20-25 minutes. At the end the give it some extra spice by adding some Parmigiano-Reggiano. Delicious and beautiful at the same time!

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