Carrot Risotto

Risotto con le Carote

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About

This dish is a specialty of Raveo, in Carnia, that I have slightly adapted for this book. This difference is that in Raveo they only use cut carrot pieces, while I have added thin strips of carrot, which add flavor and body.


  • 4 medium to large carrots
  • 3 tablespoons/45 ml extra virgin olive oil or


Peel all of the carrots. Cut 1 carrot into thin disks. Chop up 2 carrots into bits. Save the largest carrots and, using a vegetable peeler, cut long flat strips of carrot by sliding the peeler lengthwise down the carrot. When you have gotten as many strips as possible, chop the rest of the carrots.

Heat the oil and/or butter in a wide 4-quart/4-l pot over medium-low heat. Add the onion