Root Vegetable Risotto with Carrot Butter | Recipe Cart

Ingredients

• 8 to 10 large carrots
• 1 teaspoon/5ml cornstarch, diluted in water
• 1 cup/250ml butter, melted
• Salt
• freshly ground black pepper
• 4 cups/1liter vegetable stock, store-bought or homemade, recipe follows
• 3 tablespoons/45ml olive oil
• 2 cups/500ml peeled and diced celeriac
• 2 cups/500ml peeled and diced parsley roots
• 2 cups/500ml peeled and diced parsnips
• 2 cups/500ml peeled and diced salsify
• 2 shallots, finely chopped
• 1/4 cup/60ml butter
• 1 cup/250ml grated Parmigiano-Reggiano
• 1/4 cup chopped fresh chives
• 1/4 cup chopped fresh parsley
• 12 to 16 King Eryngii mushrooms (also called French horn mushrooms)
• 1 teaspoon/5ml steak spice
• Micro herbs, for garnish
• 2 tablespoons/30ml olive oil
• 6 carrots, chopped
• 4 celery ribs with leaves, separated and roughly chopped
• 2 heads garlic, cloves separated and crushed
• 2 onions, quartered
• 2 parsley roots with leaves, separated and chopped
• 1 large leek, roughly chopped
• 1/4 cup/60ml ketchup
• 1 tablespoon/15ml whole black peppercorns