Arborio rice, carrots and Taleggio cheese come together in a risotto creating a harmonious blend of flavors and textures. The Carrot Risotto is topped with a Walnut Breadcrumb Gremolata that elevates this dish to new heights.
Prep Time10 minutesmins
Cook Time20 minutesmins
30 minutesmins
Servings: 2people
Author: Marinka
Ingredients
1shallotfinely chopped
1tablespoonbutter
3/4cupCarnaroli rice (NOTE 1)
2.5 tablespoonswhite wine
2cupsstockchicken or vegetable
8ouncescarrotspeeled and shredded
4ouncesTaleggio cheeserind removed
salt & pepper
Gremolata
1-2tablespoonsolive oil
1tablespoonbreadcrumbs
1tablespooncarrot greens (NOTE 2)finely chopped
1tablespoonwalnutsfinely chopped
coriander
salt & pepper
Instructions
Heat 1 tablespoon of butter in a Dutch oven or high walled skillet and and saute the finely chopped shallot (and the garlic if you like) until translucent.
Add the rice and stir until every grain is coated with the butter. Add the white wine and stir until all the wine is absorbed by the rice.
Add the shredded carrots and the warm broth, ladle by ladle. Stir regularly until all the broth is absorbed by the rice as well. A risotto is done when the rice is soft and tender with just a little bite – al dente.
While the risotto is absorbing the stock, prepare the gremolata. Heating olive oil in a skillet. Add the breadcrumbs and toast until golden, stir occasionally. Remove from heat and add carrot greens, finely chopped walnuts, coriander and salt & pepper to taste.
Add the Taleggio cheese to the risotto and stir until melted. Taste and add salt & pepper if needed.
Divide the carrot risotto over 2 plates and drizzle with the walnut breadcrumb gremolata.
Notes
If you cannot find carnaroli rice, use arborio rice instead.
If you don't want to use the carrot greens, use parsley instead.