This is such a beautiful orange colored dish packed with fresh carrot flavor. It makes a great bed to braised meat or seared tuna as well.
Recipe courtesy of Chef James McDonald
- 2 cup Arborio Rice
- 3 oz. Olive Oil
- 2 Tbl. Butter
- 2 Tbl. Shallot, minced
- 4 cup Carrot Juice, warm
- 1 cup Carrots
- ½ cup Asiago Cheese, shredded
- 4 Tbl. Butter, soft
- Salt, to taste
Heat oil and 2 tablespoons butter in a pot set over medium heat. Add shallots and rice and stir for about 1 minute until rice is well coated. Start adding carrot juice a little at a time until absorbed by rice, approximately 10 minutes. Stir in carrots, cheese, soft butter and season to taste, serve immediately.
Note: I use organic carrots in this recipe whenever possible and Heirloom carrots when I can. You can substitute onion in place of the shallot