Roasted Carrots

1. Preheat the Oven: Set the oven to 390°F (200°C).
2. Prepare the Fat: Place duck fat in an ovenproof dish and heat in the oven for 2 minutes to melt.
3. Season Carrots: Add carrots to the dish, toss to coat with the melted fat, season with freshly milled black pepper, and roast for 40 minutes, turning once.

Porcini Salt

1. Blend Ingredients: Place dried porcini mushrooms and sea salt in a dry spice grinder and pulse until very fine.
2. Store: Transfer the porcini salt to a jar for storage.

Risotto

1. Simmer Stock: Keep vegetable stock at a gentle simmer in a small saucepan.
2. Sauté Aromatics: In a large skillet, heat 2 tbsp butter and olive oil over medium heat. Add leek and garlic; sauté until soft, about 3 minutes.
3. Toast Rice: Add rice and continue to sauté, stirring frequently, for 3 more minutes.
4. Deglaze with Wine: Pour in the white wine and stir until completely absorbed.
5. Cook Risotto: Gradually add simmering stock one ladle at a time, stirring continuously until each ladle is absorbed before adding the next.
6. Finish Risotto: Once all stock is absorbed and rice is creamy, remove from heat, stir in remaining 1 tbsp butter, Pecorino, sliced truffle, and carrot leaves.

Serve

1. Garnish and Serve: Top risotto with roasted carrots seasoned with porcini salt. Garnish with extra Pecorino, truffle slices, and a drizzle of olive oil.