Like carrot cake, carrot risotto doesn't sound to exciting, but like the cake, it can be rather delicious.
4 to 6 cups of vegetable stock
2 (to 4) tablespoons of olive oil
2 cups of aborio rice
1/4 cup of butter
2 tablespoons of light cream (optional)
Add shaved parmiggiano or emmenthal (optional)
Buy, erm, some rice. Gonna need rice. Also some carrots. Four nice orange ones should do. Cut them up and throw in the blender with 3/4 cup of white wine. If too dry for the blend add a little bit of water. The recipe doesn't call for it, but I added a handful of basil - six to 10 leaves. Leave the puree aside.
Next, heat the olive oil up at low heat into a nice pot, add the butter. It should take seconds for it to melt. Grab your onion, in a knuckleball grip, chop the bitch up and toss it in. Stir it around for, say five minutes or so. Remember the puree? Increase the heat to medium and dump it in. Stir for a few seconds and you can add the rice. Once in, you begin the process of adding the stock one ladel at a time. It takes some patience (can take up to 25-35 minutes depending on the technique) so have your favorite drink next to you.
A little before the end, season with salt and pepper. I tend to put some fine sea salt (and sometimes tumac) with the onion. Here's another sweet secret, right after you add the rice, put in a dash of balsamic.
After the seasoning, you can add the rest of the cream and cheese if you desire.