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                                                                  It's made the traditional way, but this risotto hits some extraordinary flavor notes, mainly because of two not-so-common risotto ingredients. One is creamy sweet mascarpone cheese. The other is carrots, slow cooked in a butter-oil bath until their sugars caramelize.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 6 3 cup medium carrots, and as and evenly as possible
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 5 cup reduced sodium chicken broth
                                                                  • Yes No 1/3 cup minced onion
                                                                  • Yes No 1 1/2 cup arborio rice
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 1/4 cup mascarpone cheese
                                                                  • Yes No 1/4 cup shredded parmesan cheese
                                                                  • Yes No 1 tbsp diced flat leaf parsley
                                                                  • Yes No 1 tsp coarsely chopped thyme
                                                                  • Yes No 1/8 tsp white pepper
                                                                  • 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 cup water, 1/2 tsp. salt, and the sugar; cover and cook 5 minutes, or until tender. Uncover and cook, stirring occasionally, until water evaporates and carrots are just starting to brown, a few minutes more. Reserve half of the carrots. In a blender, purée other half with 3/4 cup hot water.
                                                                  • Bring chicken broth to a simmer and keep at a simmer, covered, over low heat.
                                                                  • Heat remaining oil and butter over medium heat in same (unwashed) pot used for carrots. Add onion and cook until translucent, about 3 minutes. Add rice, stirring with a wooden spoon to coat rice with oil, 1 minute. Add wine and cook, stirring, until wine evaporates. Add carrot purée and cook, stirring, until mixture no longer looks soupy.
                                                                  • Add 1/2 cup hot broth, stirring often, until rice absorbs most of the liquid. Repeat process, adding 1/2 cup broth at a time and stirring often till each addition is absorbed before adding the next, until rice is al dente (about 20 minutes; at least 1 cup broth will remain).
                                                                  • Fold in reserved carrots (save 2 tbsp. for garnish), mascarpone, 1/4 cup parmesan, 1 tbsp. parsley, and the thyme. Add up to 1 cup broth (1/4 cup at a time) to loosen the risotto. Season with salt and white pepper to taste.
                                                                  • Sprinkle each bowl of risotto with some of remaining 1/2 cup parmesan, remaining 1 tbsp. parsley, and reserved carrots. Serve immediately.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 7servings as a side dish or first course
                                                                    Steps:
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