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.
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kaizy King
[email protected]This dish was a bit bland for my taste. I think I'll add some extra herbs and spices next time.
Clopasndabezinhle Ndlovu
[email protected]I'm not sure what went wrong, but my risotto turned out a bit too mushy. I think I might have added too much liquid.
Julian Darmanin
[email protected]I love that this recipe uses seasonal root vegetables. It's a great way to enjoy the flavors of fall.
siraj ullah
[email protected]I've made this risotto several times now and it's always a crowd-pleaser.
Berzerk Prime
[email protected]This is my new favorite risotto recipe. It's easy to make and always comes out perfectly.
KELVIN NGOCHA
[email protected]I followed the recipe exactly and it turned out perfectly. I highly recommend this dish to anyone who loves risotto.
SUMON DANCER
[email protected]I made this for a dinner party and it was a hit! Everyone raved about the unique and delicious flavors.
Masooma786 Masooma
[email protected]I'm not a huge fan of root vegetables, but this risotto changed my mind. The vegetables were tender and flavorful.
Rikesh Rijal17
[email protected]This dish was a bit more time-consuming than I expected, but it was totally worth it. The flavors were incredible.
Waqar Ex
[email protected]The risotto was cooked perfectly - creamy and al dente. I especially loved the crispy sage leaves on top.
Jubayer mia
[email protected]I was skeptical about the carrot butter, but it turned out to be the star of the show! It added a subtle sweetness and richness to the risotto.
Itz Pato
[email protected]This root vegetable risotto was an absolute delight! The combination of earthy root vegetables and creamy carrot butter was simply divine.