Description
Creamy truffle risotto gets a delightful crunch from roasted baby carrots. Porcini salt adds an earthy depth.
Ingredients
Units
Scale
- 6 oz (160 g) baby carrots
- 1 1/2 tbsp duck fat
- Freshly milled black pepper
- Porcini salt
- 4 cups (950 ml) vegetable stock
- 3 tbsp butter
- 1 tbsp olive oil
- 4 oz (100 g) leek
- 2 cloves garlic
- 1 cups (237 ml) truffle-infused Arborio rice
- ⅔ cup white wine
- 0.5 oz (15 g) Pecorino cheese
- 0.25 oz (5 g) truffle
- 1/4 cups (60 ml) carrot leaves
- Extra virgin olive oil
- 0.5 oz (15 g) dried porcini mushrooms
- 1/4 cups (60 ml) sea salt
Instructions
- Roasted Carrots
- Preheat oven to 390°F (200°C).
- Place duck fat in an ovenproof dish and heat in the oven for 2 minutes to melt.
- Add carrots to the dish, toss to coat with melted fat, season with freshly milled black pepper, and roast for 40 minutes, turning once.
- Porcini Salt
- Place dried porcini mushrooms and sea salt in a dry spice grinder and pulse until very fine.
- Transfer the porcini salt to a jar for storage.
- Risotto
- Keep vegetable stock at a gentle simmer in a small saucepan.
- In a large skillet, heat 2 tbsp butter and olive oil over medium heat. Add leek and garlic; sauté until soft, about 3 minutes.
- Add rice and continue to sauté, stirring frequently, for 3 more minutes.
- Pour in the white wine and stir until completely absorbed.
- Gradually add simmering stock one ladle at a time, stirring continuously until each ladle is absorbed before adding the next.
- 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
- Top risotto with roasted carrots seasoned with porcini salt. Garnish with extra Pecorino, truffle slices, and a drizzle of olive oil.
Notes
- For richer flavor, use homemade vegetable stock instead of store-bought.
- If you don’t have truffle-infused Arborio rice, use regular Arborio rice and stir in a teaspoon of truffle oil at the end.
- Roasted carrots can be prepped ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5
- Sodium: 300
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 50
- Fiber: 4
- Protein: 10
- Cholesterol: 40