Recipe Courtesy of Keith Williams, Executive Chef, Ristorante Piatti, San Antonio.

  • 2 tablespoons olive oil
  • 1 ½ cups diced maroon carrot
  • 1 cup Arborio rice (risotto rice)
  • 1 cup white wine
  • 34 ounces chicken stock
  • 1 tablespoon chopped garlic
  • 2 tablespoons butter
  • Pinch of salt, pepper, parsley

Heat oil in a large sauté pan. Add carrots and sauté for 3 minutes. Add garlic and sauté for 30 seconds more. Add rice to the mixture and cook 3 minutes, stirring constantly. Add wine and cook 1 minute. Add chicken stock and reduce heat to medium. Cook until rice is soft, about 20 minutes. Stir in butter. Season to taste with parsley, salt, and pepper. Serves 6-8.