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Carrot Risotto with Chile Crisp Recipe

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★★★★★

4.8 from 94 reviews

This vibrant Carrot Risotto with Chile Crisp is a delightful twist on the classic Italian comfort dish. Roasted carrots tossed with spicy chile crisp add a smoky heat that contrasts beautifully with the creamy, buttery risotto infused with fresh carrots, garlic, shallots, and a hint of coriander. Finished with Parmesan cheese for richness and served with extra chile crisp for a punch of flavor, this recipe is perfect for a sophisticated yet cozy meal.

Ingredients

Scale

Roasted Carrots

  • 1 1/2 pounds carrots, sliced diagonally about 1/4-inch thick
  • 2 tablespoons store-bought or homemade chile crisp
  • Kosher salt and black pepper, to taste

Carrot Risotto

  • 2 1/4 pounds carrots, peeled (¾ pound roughly chopped for processing; remaining sliced for roasting)
  • 5 cups chicken or vegetable stock
  • 4 tablespoons unsalted butter, divided
  • 1 large shallot, minced
  • 3 garlic cloves, finely chopped
  • 1/2 teaspoon ground coriander
  • 1/2 cup dry white wine
  • 1 1/2 cups (10 ounces) arborio rice
  • 2 1/2 ounces finely grated Parmesan cheese (about 1 1/4 cups, packed), plus more for serving (optional)
  • Kosher salt and black pepper, to taste

Instructions

  1. Prepare the Oven and Carrots: Preheat the oven to 400°F (204°C). Roughly chop ¾ pound of carrots and pulse them in a food processor until very finely chopped into confetti-like pieces no larger than 1/4 inch (about 2 cups). Set aside. Slice the remaining 1 1/2 pounds of carrots diagonally about 1/4-inch thick and place on a baking sheet. Toss these sliced carrots with 2 tablespoons of chile crisp, seasoning generously with kosher salt and black pepper. Bake until tender, about 15 minutes, stirring halfway through.
  2. Warm the Stock: Pour the chicken or vegetable stock into a lidded saucepan and warm over low heat, keeping it hot but not boiling as you prepare the risotto.
  3. Sauté Aromatics and Carrots: In a medium saucepan, melt 2 tablespoons of butter over medium-high heat. Add the finely chopped carrots, minced shallot, chopped garlic, and ground coriander. Season generously with salt and pepper, and cook while stirring frequently until aromatic, roughly 2 minutes.
  4. Deglaze with Wine: Pour in the white wine and cook, stirring occasionally, until the liquid has mostly evaporated, about 3 minutes. This step infuses the base flavors and prepares the pan for the rice.
  5. Cook the Rice: Stir the arborio rice into the carrot mixture, reduce heat to medium, and cook while stirring for 2 minutes to lightly toast the grains. Add 1 cup of the warmed stock and stir frequently until the liquid is almost absorbed, about 3 minutes. Repeat this process, adding stock 1 cup at a time and stirring until absorbed, a total of 5 times, until the rice is tender and creamy.
  6. Finish the Risotto: Once all the stock has been absorbed and the rice is creamy and tender, stir in the finely grated Parmesan cheese and the remaining 2 tablespoons of butter. Stir vigorously until the risotto is silky, smooth, and luxurious. Adjust seasoning with salt and black pepper to taste.
  7. Serve: Spoon the risotto into shallow bowls or plates. Top with the roasted carrots and drizzle with additional chile crisp for an extra kick if desired. Serve immediately while warm.

Notes

  • If your chile crisp is thick with crunchy bits, you can thin it with a little neutral oil like canola or vegetable oil for easier tossing.
  • Use warm stock throughout the cooking process to ensure even cooking and creamy risotto texture.
  • For a vegetarian version, use vegetable stock instead of chicken stock.
  • Parmesan cheese adds richness but can be omitted or substituted with a vegan cheese for dietary preferences.
  • Stirring constantly is key to achieving the creamy texture characteristic of risotto.
  • Leftover risotto can be refrigerated and reheated gently with a splash of stock or water.

Keywords: Carrot Risotto, Chile Crisp, Italian Risotto, Vegetarian Risotto, Comfort Food, Roasted Carrots, Arborio Rice

Find it online: https://dinewithlily.com/carrot-risotto-with-chile-crisp-recipe/