(about 4 servings)
This is probably the best risotto I have made yet. It was so good! Beautiful colours and bursting with flavour!
I used mostly carrot juice, some wine and a small amount tangerine juice. I planned on adding both lemon juice and cumin for Moroccan flavours, but changed my mind at the last minute. I'm glad I did, the tangerine juice was interesting, giving this dish an unexpected dimension. I still added a small amount of Harissa for a touch of heat which offset some of the sweetness nicely.
The peas were added primarily for their colour. They were quite tasty here.
1 tbsp butter
1 clove garlic, minced
1 large sweet onion, chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
4 - 4 1/2 cups carrot juice, heated
1/3 cup tangerine or orange juice
salt and freshly ground pepper to taste
1/2 tsp Harissa, or hot sauce
1/2 cup freshly grated Parmesan Cheese (reserve a teaspoon or so)
1 1/2 cups frozen baby peas (no need to defrost first)
2 tbsp heavy cream
Melt the butter in a large wok (or skillet) over medium-low heat. Add the garlic and saute for a minute or until it becomes fragrant. Stir in the onions and stirring frequently cook them until they begin to caramelize; about 10-15 minutes.
Stir in the rice and cook for another 2 minutes or so, then stir in the wine. When most of the wine has been absorbed into the rice, begin to add the warmed carrot juice, about 1/2 cup at a time. Cook and stir the mixture until most of the liquid has been absorbed by the rice. Continue to add the carrot juice until the rice is almost ready. It should still have some bite to it. This will probably take 25-30 minutes,
Stir in the tangerine juice. Add salt and pepper to taste, as well as the Harissa. Stir in the cheese and peas. Cook the risotto for another 3-4 minutes or until the peas have heated through and the rice is al dente.
Stir in the cream and serve. Sprinkle with the reserved cheese and dust with cracked pepper if desired.