ROOT VEGETABLE RISOTTO WITH CARROT BUTTER
Even meat lovers will love Chuck Hughes' mouth-watering vegetarian dish made with roasted mushrooms, root vegetable risotto and carrot butter.
Provided by Chuck Hughes
Categories main-dish
Time 3h10m
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the carrot butter: Juice the carrots using a juicer (you should have 4 cups/1liter). If you don't have a juicer you can use store-bought carrot juice.
- Bring the carrot juice to a simmer in a small saucepan. Cook over low heat until reduced to 1 cup (250 ml), about 45 minutes. Add the diluted cornstarch. Slowly add the melted butter, using a hand mixer or whisk to incorporate it. Season with salt and pepper.
- For the risotto: Heat the vegetable stock in a saucepan.
- In a large skillet, heat the oil and saute the celeriac, parsley roots, parsnips, salsify and shallots. Add vegetable stock, one ladle at a time, stirring constantly with a wooden spoon and cooking until almost all the liquid has been absorbed before adding more. Continue cooking and adding stock until the vegetables are cooked but still al dente, about 25 minutes. Stir in the butter, Parmigiano-Reggiano, chives and parsley. Season with salt and pepper. Keep warm.
- Preheat the oven to 400 degrees F (200 degrees C).
- For the mushrooms: Heat the oil in a skillet over medium-high heat. Saute the mushrooms until golden brown. Season with steak spice. Transfer the skillet to the oven and roast the mushrooms for 5 minutes.
- To serve, divide the vegetable risotto among dishes and top with the mushrooms. Drizzle with carrot butter and garnish with micro herbs.
- Heat the oil in a large stockpot over medium heat. Lower the heat and add the carrots, celery, garlic, onions, parsley roots and leeks. Cook until the vegetables are slightly colored, about 5 minutes. Stir in the ketchup, peppercorns, celery leaves and parsley leaves. Add enough water to cover. Bring to a boil, then lower the heat and simmer for 30 to 45 minutes (it's important not to cook it for too long). Strain, cool and refrigerate until ready to use.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Richard Walker
[email protected]I loved this recipe! The risotto was creamy and flavorful, and the carrot butter added a delicious richness. The vegetables were perfectly cooked and the rice was al dente. I would definitely recommend this recipe to anyone looking for a delicious an
Pavidu Paveesa
[email protected]The risotto was delicious! The carrot butter added a unique and flavorful twist to the dish. The vegetables were cooked perfectly and the rice was creamy and al dente. I would definitely recommend this recipe to anyone looking for a delicious and eas
josephyscist A
[email protected]This was a great recipe! I made it for my family and they all loved it. The risotto was creamy and flavorful, and the carrot butter was a nice touch. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make risotto.
Urshika Kasaju
[email protected]I'm a big fan of root vegetables, so I was excited to try this risotto. I was not disappointed! The vegetables were perfectly cooked and the carrot butter added a delicious richness to the dish. I would definitely recommend this recipe to anyone who
143 Mubarra Shafique
[email protected]I made this risotto for a dinner party and it was a huge success! Everyone loved the unique flavor combination and the creamy texture of the rice. The carrot butter was a nice touch that added a bit of sweetness and color to the dish. I will definite
Rafiq Baloch
[email protected]This risotto was a bit too bland for my taste. I think it could have used more herbs or spices to give it more flavor. The carrot butter was good, but it didn't do much to elevate the dish. Overall, I was disappointed with this recipe.
unicorn_2008 santana
[email protected]I followed the recipe exactly and the risotto turned out perfectly. The rice was cooked al dente and the vegetables were tender but still had a bit of bite. The carrot butter was the star of the show, adding a vibrant color and a subtle sweetness to
Yasmika Pamudith
[email protected]This risotto was a hit with my family! The kids loved the colorful vegetables and the adults appreciated the sophisticated flavors. The carrot butter was a unique and delicious addition that really made the dish special. We'll definitely be adding th
sach ki duniya
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind. The carrot butter added a velvety texture and a touch of sweetness that balanced out the earthy flavors of the vegetables. The dish was surprisingly light and flavorful. I will defini
Ralph Baiden
[email protected]This root vegetable risotto was a symphony of flavors! The combination of earthy vegetables, creamy Arborio rice, and nutty carrot butter was simply divine. I especially enjoyed the delicate sweetness of the carrots and the slight crunch of the turni