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1. Heat 1 tbsp. oil and 1 tbsp. butter over medium heat in a medium sized heavy-bottomed pot; add carrots and stir with a wooden spoon until the carrots are coated with the butter and oil. Add 1/2 cup water, 1/2 tsp. salt, and the sugar; cover and cook 5 minutes, or until tender. Uncover and continue to cook, stirring occasionally, until water evaporates and carrots are just starting to brown, about five minutes. Reserve half of the carrots, in a blender purée other half with 3/4 cup hot water.
2. In a covered pot bring the chicken broth to a simmer
3. Heat remaining oil and butter over medium heat in same (unwashed) pot used for carrots. Add onion and cook until translucent, about five minutes. Add rice, stirring with a wooden spoon to coat rice with oil. Add wine and cook, stirring, until wine evaporates. Add carrot purée and cook, stirring, until mixture absorbs most of the liquid.
4. Add about 1/2 cup of the simmering chicken 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).
5. Fold in reserved carrots, mascarpone, parmesan, 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.
6. Serve with 3 seared Jumbo sea scallops. |
