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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Using a food processor, process the carrots and garlic together until finely minced. | 2. In a medium saucepan, saute carrot/garlic mixture and onions in olive oil. | 3. Add Galliano, salt, and pepper, and let caramelize (20-30 minutes) over low heat. | 4. While mixture is caramelizing, combine chicken stock, vegetable stock, and roasted red pepper puree and bring to a simmer. | 5. Add butter to caramelized veggies and let melt. | 6. Add rice, stirring to coat each grain. | 7. Cook 1-2 minutes. | 8. Add vermouth and cook 1-2 minutes, stirring constantly until all alcohol is evaporated. | 9. Add stock/pepper puree mixture one cup at a time and simmer, stirring constantly, until liquid is absorbed. | 10. Do not add any additional liquid until the previous liquid has been absorbed! | 11. Stir constantly, as this encourages release of the rice starch, creating the creamy texture. | 12. You may not need all of the stock mixture, or you may need to supplement with additional stock. | 13. Taste the mixture frequently and adjust with salt and pepper, but remember you will be adding cheese (which is salty) towards the end. | 14. When the rice is nearly done, add the vinegar. | 15. Adjust seasonings and add the oregano and tarragon. | 16. When the risotto has reached the correct texture (grains of rice will swell, rice should be al dente but not crunchy or chalky), remove from heat and stir in the cheese, adding more broth if necessary. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
galliano	1	tablespoon		-	-	-	-
onion	1 1/2	cups	chopped	96.0	22.416	2.64	0.24
garlic	2	cloves	sliced	8.94	1.9836	0.3816	0.03
carrot	1 1/2	1/2	minced	44.28	10.3464	1.0044	0.2592
butter	4	tablespoons	unsalted	342.0	15.714	10.686	28.8
arborio rice	1 1/2	1/2		-	-	-	-
vermouth	3/4	cup		-	-	-	-
red pepper	1	jar	roasted roasted	-	-	-	-
chicken stock	2 -3	cups		0.0	0.0	0.0	0.0
vegetable stock	2 -3	cups		0.0	0.0	0.0	0.0
vinegar	1	dash		-	-	-	-
oregano	2	teaspoons	dried	5.3	1.3784	0.18	0.0856
tarragon	2	teaspoons	dried	3.54	0.6026	0.2732	0.0869
parmesan cheese	1/2 - 3/4	cup	grated	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.