Sweet and Fiery Carrot Risotto
Risotto requires a bit of attention—you have to love to stir to make a risotto that’s properly creamy with just the right amount of al dente toothsomeness—but it’s often made from pantry basics and some high-starch, short grain rice. Arborio rice is the easiest high-starch rice to find but you can certainly choose another kind, like carnaroli or baldo. You can also choose to make this with chicken stock if keeping it vegetarian isn’t an issue for you. And if you don’t have white wine on hand you can use anything white and acidic—sake, white wine vinegar, water with the juice of half a lemon.
The inherently earthy sweetness of carrots has met its match thanks to the fiery, complex heat of Honey Peri Peri seasoning. This sweet and spicy seasoning is on both the carrots and in the accent sauce that’s served alongside the risotto. The rice itself, however, is fragrant and aromatic but not spicy, so you have a study in experiences. It is creamy, chewy, spicy, soothing, tart, fruity, and crunchy, and that varies bite by bite, depending on what’s on your fork. It is also, 100% comforting, craveable, and delicious.
2 pounds peeled carrots
2 Tablespoons Honey Peri Peri
Olive oil, to coat
5 cups vegetable stock
3 Tablespoons unsalted butter
1 Tablespoon Dried Shallots
3 garlic cloves, finely minced
1/2 teaspoon Ground Coriander
1 teaspoon Kosher Salt, divided
1 teaspoon Pennsylvania Pepper, divided
1/2 cup dry white wine
1 1/2 cups/10 ounces arborio rice
1 cup finely grated Parmesan cheese
Chopped chives
Batch of Honey Peri Peri Sauce
1. Heat the oven to 400°F. Sort the carrots into two, one-pound groups, and try to concentrate thicker carrots into one of those groups. Slice the thicker carrots at a sharp diagonal, into 1/4 inch thick slices. Toss sliced carrots in enough olive oil to coat and in Honey Peri Peri seasoning blend. Put seasoned carrots in the hot oven and roast for 15-20 minutes, or until fully cooked and browned in spots, stirring once about half way through. When carrots are done, remove from heat and set aside.
2. While carrots roast, coarsely grate remaining carrots on a box grater and set aside. Put stock in a pot large enough to hold it and warm through over low heat.
3. Melt 2 Tablespoons butter in a medium saucepan over medium-high heat. Add grated carrots, Dried Shallots, garlic, and Ground Coriander. Season with 1/2 teaspoon Kosher Salt and 1/2 teaspoon Pennsylvania Pepper. Cook for 2-3 minutes, until carrots are soft and garlic and spices are fragrant.
4. Add wine to the carrot and garlic mixture. Cook until wine has evaporated, 2-3 more minutes.
5. Stir arborio rice into the carrot and wine mixture. Reduce the heat to medium and cook rice in the pan for 2-5 minutes. The edges of the rice will start to turn translucent, and the rice may take on a golden sheen from sautéing. Pour in one cup of warmed stock and and cook, stirring frequently, until the liquid is almost fully absorbed, about 3 minutes. Repeat four more times, or until stock is completely incorporated with the rice.
6. When the stock is absorbed the rice should be somewhat creamy. Add one more Tablespoon of butter and grated parmesan cheese. Stir together, and season with up to 1/2 teaspoon each of Kosher Salt and Pennsylvania Pepper.
7. Put 1/4 of finished risotto on a plate. Top with roasted carrots, then garnish with some chopped chives and a drizzle of Honey Peri Peri Sauce.
