This golden-colored risotto looks convincingly like risotto alla Milanese, the saffron-infused Lombardy classic. But appearance is where the similarity ends. Substituting fresh carrot and celery juices for the standard chicken stock adds a gentle sweetness to this summery, all-vegetable risotto. A vegetable juicer makes this recipe convenient to prepare, but fresh vegetable juices are widely available in health food stores. Choose a white wine with lots of fruit to stand up to the sweetness of the carrot and celery juices. Ripe Chardonnays from Australia and California will do the trick.
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