Carnaroli risotto rice.

Lots of carrot in the soffritto. Carrot purée in at the end with butter and Grana.

Garnished with pickled carrot and toasted hazelnuts, and dressed in Hojiblanca olive oil from Seville.

Serve with a glass of Mâcon.

2 points GuaroSour

Thanks!

Was it on the sweet side?

parent

2 points agmanning

Fair question.
No, no overly so. It certainly didn’t cross my mind.

parent root
1 points the-bees-sneeze

Curious how the pickled carrots went with the risotto. Were they more just crunchy or also vinegary?

parent

2 points agmanning

I enjoyed the pop of acidity. They were just quick pickled with vinegar, salt and sugar and it wasn’t that aggressive.

parent root