I love it. And I always make it generally the same way, but I’ll
experiment with different add-ins. This past weekend it was roasted
carrots. I knew it needed something else
to make it more interesting, and my sister geniusly suggested raisins.
Raisins! Perfect! I only had golden raisins so I used those, but I think the purple
ones would be prettier.
- 2 cups roasted carrots (chopped into 2-inch pieces, drizzled
with oil and S&P, 400 for ~25 min)
- ½ cup raisins
- Olive oil
- 1 small onion, chopped
- 4 tablespoons butter
- Pinch minced garlic (I used jarred)
- 1 cup risotto
- ½ cup white wine
- 3-4 cups chicken stock
- ½ cup Parmesan cheese
translucent. Add the garlic and
butter. Over medium heat, add the
risotto and stir to coat. Add the wine
and cook down for a few minutes. Add the
chicken stock about a ½ cup at a time, continuously stirring while the liquid
cooks into the rice (keep at a low boil/simmer). I typically use about 3.5
cups, and when all the liquid is gone the risotto should be done (takes 20-30
minutes I think?). Stir in the parmesan
to melt, and add the carrots and raisins.
If I were fancy, I would garnish it with a sprig of mint. And maybe some slivered almonds.