Carrot risotto novelle
Instructions
Wilt in 2 tablespoons of olive oil chopped onion with paprika; Add the carrots, marjoram, 1/2 bay leaf; Add salt, braise and sifting through without aromas.
Toast the rice in a tablespoon of oil, Deglaze with the wine, then with a spoon of marsala.
Add the carrot puree and vegetable broth.
When cooked, stir in the grated cheese.
Ingredients and dosing for 4 persons
- 300 g of rice for risotto
- 1 onion
- 350 g of carrots novelle
- 3 tablespoons of olive oil extra virgin
- 1/2 cup of white wine
- 1 tablespoon of dry marsala wine
- Vegetable broth
- Marjoram
- 1/2 leaf laurel
- Paprika
- Grated caciocavallo cheese
- Salt