Weiser Farm French Nantes
Oh, the humble carrot. I once read that the orange carrot as we know it was actually invented by the Dutch to pay homage to William of Orange in the 17th Century. I love this story and it’s a great bit of food geek trivia, say for your next dinner party. The purple, red and yellow carrots we think of as exotic today were actually quite common. Most historians now say that the fun bit about William of Orange is probably false (even though orange carrots did take hold in the Netherlands in the 17th Century). I still like the story, though. It makes the humble carrot feel romantic somehow. Grown to honor a country.
Oh, the humble carrot. I once read that the orange carrot as we know it was actually invented by the Dutch to pay homage to William of Orange in the 17th Century. I love this story and it’s a great bit of food geek trivia, say for your next dinner party. The purple, red and yellow carrots we think of as exotic today were actually quite common. Most historians now say that the fun bit about William of Orange is probably false (even though orange carrots did take hold in the Netherlands in the 17th Century). I still like the story, though. It makes the humble carrot feel romantic somehow. Grown to honor a country.
Carrots are often overlooked, chopped up for stock or mirepoix, doused in butter after being steamed, boiled or sauteed, or, my least favorite: coated in honey. Blech. I hate that. Boring. After my last trip to the Santa Monica Farmer’s Market, I started pouring through cookbooks trying to find a recipe that would make this humble and healthy vegetable the star of the show. Carrot Soup? Meh. Carrot Cake? Yes, always. But I was looking for more of a savory dish. Carrot Rutabaga Puree? Delicious, but I needed something a bit more substantial. Then “The Silver Spoon” came to the rescue. Carrot Risotto. Yes, please. Perhaps with braised Breast of Veal? Oh yes. And maybe some spicy dandelions for good measure.
Send me pictures of your carrot risotto! What are some adaptations you’d make to this classic recipe?
xo, rachael
Risotto alle Carote
from The Silver Spoon
Photos by Amy Sheridan
Serves 4
about 6 1/2 cups Vegetable Stock (I used homemade chicken stock)
4 young carrots, chopped (I used French Nantes from Weiser Farms, about 4 cups, chopped)
3/4 cups dry white wine (or Vermouth)
1/4 cup butter (I used 1/4 cup butter plus 2T olive oil)
1 small onion, chopped
2 cups carnaroli risotto
2 ounces Emmenthal cheese, shaved
2 T. cream
salt and pepper to taste
Bring the stock to a boil in a small stockpot. Meanwhile, put the carrots and wine in a food processor and process to a puree.
Melt the butter (and olive oil if using) in another pan and add the onion and cook over low heat, stirring occasionally, for about 5 minutes. Add the carrot puree to the pan, increase the heat to medium and cook for a few seconds, then add the rice. Add a ladleful of the hot stock and cook, stirring, until it has been absorbed. Continue adding the stock, a ladleful at a time, and stirring until each has been absorbed. This will take about 18-20 minutes.
About 5 minutes before the rice is tender, season with salt and pepper to taste and stir in Emmenthal and cream. Remove the pan from the heat, cover and let stand for 2 minutes before serving.
Used in this post: Mud Australia Small Pebble Bowl in Citrus, Mud Australia Flared Salt Bowl in White, Mud Australia Medium Pebble Bowl in White, Plover Teal Squares Napkin.
Yum! I am going to make this for sure! It sounds amazing. I love carrots, and I love risotto. Thanks for the recipes!