The Fault in our Stars: Dragon Carrot Risotto
The food was so good that with each passing course, our conversation devolved further into fragmented celebrations of its deliciousness: “I want this dragon carrot risotto to become a person so I can take it to Las Vegas and marry it.
THE FAULT IN OUR STARS
The Fault in our Stars: Oranjee Menu
The Fault in our Stars: Dragon Carrot Risotto
We didn’t get to see all the dishes from Gus and Hazel’s dinner at Oranjee but we did get to see this dragon carrot risotto. I’ve never heard of it before this story but after some research I found that they sell dragon carrots at a few of my local grocery stores. Dragon carrots have a bright red/purple exterior and an orange center. The taste is quite sweet but it’s the color that really caught my eye. The purple hue fades when cooked so they end up looking like orange carrots but it turned the rice into a beautiful shade of purple. If you don’t like the color of the rice, simply cook the carrots separately.
The Fault in Our Stars - Dragon Carrot Risotto
Ingredients
- 2 tbsp - unsalted butter
- 1 tbsp - olive oil
- 2 - shallots small dice (1/4")
- 1 1/2 - dragon carrots small dice (1/4"), or less if your carrots are larger
- 6 oz / 175g / 1 cup - arborio rice
- 4 oz / 114g / 1/2 cup - white wine
- 5 cups - vegetable broth
- 1/4 cup - grated parmesan and more for garnish
- micro greens for garnish optional
Instructions
- In a saucepan, add the butter and oil over medium heat. Once hot, add the diced shallots and cook until soft.
- Bring your vegetable broth to a simmer and set aside. Keep warm.
- Add the carrots and rice. Stir and toast the rice for 4-5 minutes. Add the wine and stir constantly until the rice has absorbed most of the liquid.
- Add 3/4 cup of the broth to the rice and stir constantly until most of the broth has been absorbed. To achieve a creamier consistency, constantly stir your rice as if you're drawing small circles around your pan.
- Continue adding the broth until the rice is tender but still has a slight bite. This will take approximately 10-15 minutes.
- Once the rice is cooked, add the grated parmesan cheese and stir to combine. Season with salt and pepper and serve.
- Garnish with a bit more cheese and microgreens, if you like.
