Fresh Carrot Risotto

• 4 cups chicken stock, preferably homemade
• 2 cups fresh carrot juice
• 2 tablespoons extra-virgin olive oil
• 1 large shallot, finely chopped
• 1 1/2 cups arborio rice (10 ounces)
• 1/2 cup dry white wine
• 2 1/2 tablespoons white wine vinegar
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons unsalted butter
• Salt
• Freshly ground pepper
• 1 cup frozen baby peas

1. In a medium saucepan, bring the chicken stock and carrot juice to a simmer; keep warm.
2. In a large saucepan, heat the olive oil.
3. Add the shallot and cook over moderate heat, stirring, until softened, about 4 minutes.
4. Add the rice and cook, stirring, until slightly milky colored, about 1 minute.
5. Add the wine and 2 tablespoons of the vinegar and cook, stirring, until the liquid is absorbed.
6. Stir in the hot stock mixture, 1 cup at a time, stirring constantly and adding more stock once it has been absorbed, about 20 minutes total; the rice should be al dente and suspended in a thick, creamy sauce.
7. Add the cheese and 1 tablespoon of the butter, season with salt and pepper and stir until creamy.
8. In a medium skillet, melt the remaining 1 tablespoon of butter.
9. Add the peas, season with salt and pepper and cook over moderately high heat until warmed through, about 1 minute.
10. Add the remaining 1/2 tablespoon of vinegar to the peas, then fold into the risotto.
11. Serve immediately.

chicken stock, carrot juice, extravirgin olive oil, shallot, arborio rice, white wine, white wine vinegar, cheese, unsalted butter, salt, freshly ground pepper, frozen baby peas

Taken from www.foodandwine.com/recipes/fresh-carrot-risotto (may not work)