Ingredients for the risotto
- 1 large carrot
- 2 shallots, finely diced
- 2 tbsp olive oil
- 250 g risotto rice
- 1 bay leaf
- 1.5 dl carrot juice
- 4–5 dl vegetable stock
- 40 g butter
- 50 g Parmesan, grated
- Salt, freshly ground pepper
To prepare the risotto
For the risotto, julienne the carrot into pieces around the size of a rice grain. Sauté the chopped shallots in oil until they turn translucent. Add the rice and bay leaf and continue to sauté. Deglaze with carrot juice and simmer. Add the julienned carrot, add just enough stock to cover the rice and continue stirring as it simmers. Continue adding stock in batches until the risotto is firm to the bite. Mix in the butter and Parmesan and season to taste with salt and pepper.
Ingredients for the Parmesan crisps
- 150 g Parmesan
- Marigold petals for garnishing
To prepare the Parmesan crisps
Finely grate the Parmesan, spread in a thin layer onto a tray lined with baking paper, and bake on the hot air setting at 160 °C for 8 minutes until golden and crispy. Allow to cool and break into pieces.
Serving
Place the risotto into bowls, stick the Parmesan crisps in the risotto and garnish with marigold petals.
Cooking level for Parmesan crisps
Preheated
8 minutes | Hot air setting at 160 °C