Rosemary Carrot Risotto
2 cups Arborio Rice
6 cups Chicken Stock
5 Rainbow Carrots
1⁄2 Sweet Onion, diced
1⁄4 cup freshly grated Parmesan Cheese
2 tbsp Ricotta Cheese
1⁄4 cup Dry White Wine
Sea Salt, to taste
Freshly ground black pepper, to taste
1 tbsp Olive Pit Red Apple Balsamic Vinegar, plus a drizzle
4 tbsp Olive Pit Rosemary Olive Oil, plus a drizzle
Preheat oven to 350 °F. Peel 3 of the 5 Rainbow Carrots, use a peeler to shave ribbon-like strips. Toss carrot ribbons with 1 tsp Red Apple Balsamic, 1 tbsp Rosemary Olive Oil, a pinch of Sea Salt, and freshly ground black pepper to taste. Lay the carrot ribbons on a baking tray lined with parchment paper and bake for 15 minutes or until crisp. When done, remove from oven and set aside.
In a 1 quart saucepan, bring the chicken stock to a slow simmer. Turn to low heat and cover.
Heat a large pot over medium heat and add the remaining Rosemary Olive Oil. Dice the remaining 2 Rainbow Carrots and add to the pot with oil. Cook for 5 minutes, then add the onion and a drizzle of the Gravenstein Apple Balsamic. Sautee, stirring occasionally until the onions become translucent. Season with a pinch of sea salt ground black pepper.
Add the rice to the carrot and onion mixture, stirring for one minute. Add white wine and stir until absorbed.
Add 1⁄2 cup of the heated chicken stock to the rice until most of the stock has been absorbed by the rice as well. Repeat this step 4-5 times, until the rice has become aldente.
Fold in parmesan and ricotta, then add more sea salt and pepper to taste.
Garnish risotto with the carrot crisps, fresh rosemary, and an extra drizzle of Rosemary Olive Oil. Enjoy!