Rosemary Carrot Risotto
Arborio rice is cooked to a perfect al dente texture, absorbing the chicken stock and white wine for a luxurious mouthfeel. Freshly grated Parmesan and ricotta add a smooth richness, and carrots provide a sweetness and a pop of color, with the baked carrot shavings adding a crisp, crunch. Our Gravenstein Apple Balsamic introduces a hint of fruity acidity, while our Rosemary Olive Oil adds an aromatic, herbaceous note. Lastly, a touch of Applewood Smoked Sea Salt infuses a smoky, umami undertone, balancing the dish’s flavors beautifully.
I N G R E D I E N T S :
I N S T R U C T I O N S :
- Preheat oven to 350 °F. Peel 3 of the 5 carrots, use a grater to shave them. Toss carrot shavings with 1 tsp Gravenstein Apple Balsamic, 1 tbsp Rosemary Olive Oil, a pinch of Applewood Smoked Sea Salt, and freshly ground black pepper to taste. Lay the carrot shavings on a baking tray lined with parchment paper and bake for 12 -15 minutes or until crisp. When done, remove from oven and set aside.
- In a 1 quart saucepan, bring the chicken stock to a slow simmer. Turn to low heat and cover.
- Heat a large pot over medium heat and add the remaining Rosemary Olive Oil. Dice the remaining 2 carrots and add to the pot with oil. Cook for 5 minutes, then add the onion and a drizzle of the Gravenstein Apple Balsamic. Saute, stirring occasionally until the onions become translucent. Season with a pinch of Applewood Smoked Sea Salt ground black pepper.
- Add the rice to the carrot and onion mixture, stirring for one minute. Add white wine and stir until absorbed.
- Add ½ cup of the heated chicken stock to the rice until most of the stock has been absorbed by the rice as well. Repeat this step 4-5 times, until the rice has become aldente.
- Fold in parmesan and ricotta, then add more sea salt and pepper to taste.
- Garnish risotto with the carrot crisps, fresh rosemary, and an extra drizzle of Rosemary Olive Oil and eat it up!
