Delicate mascarpone cheese is a natural companion to sweet caramelized carrots in this brightly hued risotto. Prep and Cook Time: 1 1/4 hours. Notes: To make this risotto even prettier, you can cut the carrots into 1/4-in. dice (it's time-consuming, but makes the carrots look like little jewels). Mascarpone—a rich Italian-style cream cheese available at specialty, gourmet, and Whole Foods stores—can be replaced with an equal amount of heavy cream.
Yield: Makes 4 to 5 servings as a side dish or first course
- 1 1/2 tablespoons vegetable oil, divided
- 2 tablespoons unsalted butter, divided
- 4 medium carrots, peeled and chopped as finely and evenly as possible (about 3 cups)
- about 1/2 tsp. salt
- 2/3 teaspoon sugar
- 3 cups reduced-sodium chicken broth
- 1/3 cup minced onion
- 1 cups Arborio rice
- 1/3 cup dry white wine
- 1/4 cup mascarpone cheese
- 1/4 cup freshly shredded parmesan cheese, plus 1/2 cup for garnish
- 1 tablespoon finely chopped flat-leaf parsley, plus 1 tbsp. for garnish
- 1 teaspoon roughly chopped fresh thyme
- 1/8 teaspoon white pepper
1. Heat 1 tbsp. oil and 1 tbsp. butter over medium heat in a medium heavy-bottomed pot; add carrots and stir with a wooden spoon until well coated. Add 1/2 cup water, 1/2 tsp. salt, and the sugar; cover and cook 5 minutes, or until tender. Uncover and cook, stirring occasionally, until water evaporates and carrots are just starting to brown, a few minutes more. Reserve half of the carrots. In a blender, purée other half with 3/4 cup hot water.
2. Bring chicken broth to a simmer and keep at a simmer, covered, over low heat.
3. Heat remaining oil and butter over medium heat in same (unwashed) pot used for carrots. Add onion and cook until translucent, about 3 minutes. Add rice, stirring with a wooden spoon to coat rice with oil, 1 minute. Add wine and cook, stirring, until wine evaporates. Add carrot purée and cook, stirring, until mixture no longer looks soupy.
4. Add 1/2 cup hot broth, stirring often, until rice absorbs most of the liquid. Repeat process, adding 1/2 cup broth at a time and stirring often till each addition is absorbed before adding the next, until rice is al dente (about 20 minutes; at least 1 cup broth will remain).
5. Fold in reserved carrots (save 2 tbsp. for garnish), mascarpone, 1/4 cup parmesan, 1 tbsp. parsley, and the thyme. Add up to 1 cup broth (1/4 cup at a time) to loosen the risotto. Season with salt and white pepper to taste.
6. Sprinkle each bowl of risotto with some of remaining 1/2 cup parmesan, remaining 1 tbsp. parsley, and reserved carrots. Serve immediately.
Note: Nutritional analysis is per serving.
Nutritional Information: Calories: 302 (42% from fat); Protein: 9.1g; Fat: 14g (sat 7.1); Carbohydrate: 33g; Fiber: 4.1g; Sodium: 696mg; Cholesterol: 25mg
Sunset, APRIL 2008