Bunny Risotto

Culinary’s Carrot Risotto
Ingredients  :

• 3 cups carrots, peeled and diced
• 4 tablespoons olive oil
• ¾ shallot, finely chopped
• ½ onion, diced
• 1 ¼ cup arborio rice
• 1 cup white wine
• 6 cups chicken stock
• Salt, to taste
• Pepper, to taste
• 1 tablespoon chives, chopped

In a 10 inch sauté pan add chopped carrots and 1 tablespoon of olive oil over medium-high heat. Add water until carrots are just covered. Cook until all water is reduced and carrots start to caramelize, remove from heat. In a blender, puree 1 cup of carrots with ½ cup hot water. Set remaining carrots aside. In the meantime, bring chicken stock to a boil, then reduce to a low simmer.

In the same pan used for the carrots, heat the remaining olive oil and sauté shallots and onions until soft. Add rice and stir until translucent. Add wine and stir until evaporated. Add carrot puree and 1 cup of stock. Stir until evaporated. Repeat process, stirring a cup of stock at a time. Towards the end of cooking, add the caramelized carrots, salt and pepper. Garnish with the chives.