Around Halloween, I think orange and decided to try this recipe from the Sunset Cookbook.
It's a huge cookbook... 816 pages to be exact, but I like big cookbooks as they pack a lot of recipes.
This one I tweaked a bit to my liking.
2Tbsp. OLIVE OIL, divided
3 Tbsp. BUTTER, divided
6 medium CARROTS, diced small
1/2 tsp SALT
1 tsp. SUGAR
5 c. VEGETABLE BROTH
1 LEEK, cut lengthwise in quarters and thinly sliced
1 1/2 c. ARBORIO RICE
1/2 c. dry WHITE WINE
1/4 c. HEAVY CREAM
3/4 c. PARMESAN CHEESE, divided
2 Tbsp. PARSLEY (I used CILANTRO)
1 tsp. THYME LEAVES, chopped (I omitted this)
SALT and PEPPER to taste
Heat 1 Tbsp. oil and 1 Tbsp. butter over medium heat in a medium heavy-bottomed pot.
Add carrots and stir with a wooden spoon until well coated.
Add 1/2 c. water, salt and sugar. Cover and cook until tender, about 5 minutes.
Uncover and cook until water evaporates and carrots are just starting to brown.
Reserve half the carrots.
Put the other half of carrots in a blender and puree with 3/4 c. hot water.
Heat broth on top of stove or in the microwave until simmering.
Heat remaining 1 Tbsp. oil and 2 Tbsp. butter over medium heat in same pot that the carrots were cooked in.
Add leeks and cook for about 3 minutes or until translucent.
Add rice, stirring with a wooden spoon to coat with butter and oil, one minute.
Add wine and cook, stirring until wine is absorbed.
Add carrot puree and cook stirring until mixture no longer looks soupy.
Add hot broth, 1/2 c. at a time, stirring after each addition until broth is almost absorbed.
Continue adding broth, stirring until each addition is nearly absorbed and cook until rice is tender to the bite (about 20 minutes).
Fold in reserved carrots (save some for garnish), 1/4c. Parmesan cheese, and cilantro (or parsley and thyme).
Season to taste with salt and pepper.
Divide risotto amongst bowls and sprinkle with the remaining Parmesan and reserved carrots.