Carrot Risotto

Adapted from John Ash's From the Earth to the Table

3 tablespoons unsalted butter

about 2 shallots, minced

1 1/2 cups Arborio rice

1/2 cup dry white wine

about 3 carrots, grated

3 cups vegetable stock

2 cups carrot juice

2 tablespoons minded fresh parsley

2 tablespoons minced fresh tarragon

1 teaspoon dried marjoram

1/2 cup freshly grated Parmesan cheese

Lemon juice to taste (about 1 medium lemon)

A handful of wild mushrooms, whatever you find in your market.

First, saute your mushrooms in a little butter until they're cooked through and browned. Set aside. Pour the stock and the carrot juice into a large saucepan and heat through. Keep it warm as you add it to the risotto.

Melt the 3 tablespoons of butter over medium in a large skillet and sauté the shallots until they're soft and translucent. Add the rice and cook for about 3 minutes, until the rice also turns translucent. Add the wine and stir until it is absorbed into the rice. Add the grated carrots, and then start adding the stock/carrot juice 1/2 cup at a time. Stir the rice well between each addition, as the rice should soak up the stock before you add more. It will take more time as you add more stock and the rice becomes more saturated. Continue to add stock until it is basically all used up and the risotto is creamy. The rice shouldn't be mushy however, so stop while it still has a bit of bite to it.

Add the herbs and cheese and stir to incorporate it. Season with salt and pepper, and a little lemon juice in order to cut some of the sweetness of the carrots. Serve with the sautéd mushrooms mounded on top and an extra sprinkling of Parmesan cheese.