Roasted Carrot + Apple Risotto with Fried Sage Leaves

Roasted Carrot + Apple  Risotto 
with Fried Sage leaves

1 bunch carrots {about 8 carrots}
     1 apple
2 Slices Preserved Oranges
1 Tablespoon olive oil
1 teaspoon salt
1/8 teaspoon pepper

4 cups vegetable broth
2 Tablespoons unsalted butter
1 Tbsp. extra virgin olive oil
1 cup  yellow onion, chopped
1 tbsp. garlic, chopped
1 Tbsp. fresh sage, chopped
1/4 cup white wine
1-1/2 cups Canaroli or arborio risotto rice
1/2 cup Parmesan cheese
1 Tablespoon Tangerine Oil

Preheat oven to 350 degrees.  Peel and cut the carrots into rounds. Peel, core and cut the apple into small cubes. Toss the carrots and apples with olive oil, salt and pepper and roast until soft, about 20 -30 minutes. Remove from oven and cool to the touch. Puree half of the carrots  and apple with ½ cup of warm broth in a blender until pureed.  Set aside until ready to use.

To fry the sage leaves, heat 2Tablespoons butter over medium heat. When the butter is melted, add the  sage leaves and cook just until slightly crisp {the butter will just start to foam.} Remove the pan from the heat immediately {so it doesn’t burn- butter will turn brown very quickly!}  With  slotted spoon, remove the leaves onto a plate lined with paper towels.

Heat broth on low simmer until warm. In a medium saucepan,  add the melted sage butter {from the fried sage leaves}  and oil over med. high heat.  Add the  onions, garlic and sage and sautee until soft, about 5-7 minutes. Add the rice and stir for a minute until well coated. Add the white wine and reduce the liquid  by half.  Stirring continuously, add the broth in 1 cup increments as the liquid evaporates. Within 20 – 25 minutes,  or when rice is al dente but not quicked cooked and creamy in texture, add the carrot puree.  Continue cooking for a few minutes or until risotto is cooked and ready to stir. Fold in the sliced cooked carrots and the Parmesan cheese. Serve at once with fried sage leaves and more grated cheese.

Buon appetito! copyright 2011 Alisa Barry

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