|(Interview) Todd English shares his new healthy recipe for Double Carrot Risotto|
Double Carrot Risotto recipe by Todd English
½ pound ginger, fresh peeled and sliced as thin as possible
1 teaspoon Allspice, whole
1 piece cinnamon stick, whole
2 pieces Star anise
2 ounces pea shoots, fresh
1 pound carrots, small with greenery
5 tablespoons olive oil, divided
3⅔ cups chicken broth, divided
½ cup unsalted butter, cold cut up, divided
2 tablespoons honey
2 teaspoons fresh ginger, minced
2⅔ cups carrot juice
1 cup onion, finely chopped
2¼ cups Arborio rice
1 cup dry white wine
½ cup Parmigiano-Reggiano cheese, freshly grated
1 tablespoon fresh ginger, grated
¼ teaspoon kosher salt
2 tablespoons fresh rosemary, chopped
To garnish Parmigiano-Reggiano cheese, shaved
Scrub carrots under cold running water; pat dry. Cook carrots in 2 tablespoons olive oil in a large skillet over medium heat 12 minutes or until lightly browned. Turn carrots over; cook 6 minutes or until lightly browned. Add ¼ cup broth; cover and cook 7 minutes or until carrots are tender. Remove carrots from pan. Add 2 tablespoons butter, honey, and 2 teaspoons minced ginger to pan; cook stirring constantly, 2 minutes. Return carrots to pan, stirring to coat. Remove pan from heat.
Heat remaining chicken broth and carrot juice in a medium saucepan over medium heat until warm. Keep warm.
Sauté onion in remaining 3 tablespoons olive oil in a large saucepan over medium heat for 7 minutes or until tender. Add rice, stirring to coat. Cook the rice, stirring often, 3 minutes (do not brown). Add the wine and reduce stirring constantly for 1 minute or until wine is fully absorbed.
Add 2 cups warm broth mixture, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth mixture, adding 1 cup at a time, until liquid is absorbed. (total cook time 30 minutes.) Remove pan from heat. Add remaining 6 tablespoons butter, ½ cup grated cheese, 1 tablespoon grated ginger, and salt, stirring until butter and cheese melt. Cover and let stand 3 minutes.
Cut carrots in half lengthwise. Spoon the risotto on to the plate, sprinkle with rosemary and top with halved carrots. Serve immediately