This particular risotto starts with a base of red onion and shredded carrots that you saute for a few minutes in just the teeniest amount of butter. This is the perfect recipe to make when those first carrots start popping up at your local farmer’s market.
Now toss in some rice…if you have the arborio variety that is great, but I actually used a nice basmati rice because that is what I happened to have on hand at the moment and it worked out just fine. Pour in some chicken broth a cup at a time and stir every five minutes or so and you will be just fine. (Here’s my trick: I put on my Ipod and stir at the end of every song…that’s about 3-5 minutes depending on your playlist. Yes, this risotto owes it all to my playlist of Bob Seger songs, and I’m not ashamed to admit it.)
At the very end, when the rice is tender and the carrots have almost melted into it, you toss in a teeny bit more butter and a handful of grated parmesan cheese. Spoon it into your favorite dish and grind enough pepper on top to give it just the right amount of kick. That’s all there is too it. This would be great with just about anything you cook on the grill…Buttermilk Chicken, for example…but for those early spring days that are still just chilly enough to make you want a bowl of something warm and comfy…it doesn’t get too much better than this.
Recipe adapted from Everyday Food