Caramelized Carrot Risotto

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Creamy, yet bright risotto that takes a little effort, but is worth the wait. you can substitute an equal amount of heavy cream for the mascarpone cheese, but it is better with the original. from april 2008 sunset magazine.

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Steps

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Heat 1 tablespoon oil and 1 tablespoon butter over medium heat in a medium heavy bottomed pot.

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Add carrots and stir with a wooden spoon until well coated.

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Add 1 / 2 cup water , 1 / 2 teaspoon salt , and the sugar.

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Cover and cook 5 minutes or until tender.

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Uncover and cook , stirring occasionally , until water evaporates and carrots are just starting to turn brown , a few minutes more.

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Reserve half of the carrots.

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In a blender , puree other half with 3 / 4 cup hot water.

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Bring chicken broth to a simmer and keep at a simmer , covered , over low heat.

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Heat remaining oil and butter over medium heat in same pot used for carrots.

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Add onion and cook until translucent , about 3 minutes.

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Add rice , stirring with a wooden spoon to coat rice with oil , 1 minute.

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Add wine and cook , stirring , until wine evaporates.

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Add carrot puree and cook , stirring , until mixture no longer looks soupy.

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Add 1 / 2 cup hot broth , stirring often , until rice absorbs most of the liquid.

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Repeat pro.

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Ingredients

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vegetable oil, unsalted butter, carrots, salt, sugar, chicken broth, onion, arborio rice, dry white wine, mascarpone cheese, parmesan cheese, flat leaf parsley, fresh thyme, white pepper