This golden rice is a vegetarian wonder, full of flavor and healthful goodness. Chef Romano prefers freshly extracted juices for the risotto, but notes that the juices are also available at specialty stores. Keep the rice cooking at a gentle simmer; the constant stirring ensures the rice will release its starch into the cooking liquid, resulting in the characteristic risotto texture.
- Carrot Juice - 3 cups
- Celery juice - 3 cups
- Olive Oil - 1/3 cup
- Arborio rice - 1-3/4 cups
- Clove Garlic - 1 small, chopped
- Dry white wine - 1/2 cup
- Carrot - 1, peeled, split lengthwise, sliced, and blanched
- Fresh shelled peas - 1/4 cup
- Zucchini - 1/2, split lengthwise and thinly sliced
- Scallions - 2, sliced
- Green Beans - 6 - 8, blanched and cut into 1-inch lengths
- Red or yellow bell pepper - 1/2, seeded and thinly sliced
- Green Asparagus - 4 stalks, peeled and cut into 1/2-inch lengths
- Unsalted Butter - Parmigiano cheese,
- Parmigiano cheese - 3/4 cup, grated
- Kosher salt and freshly ground black pepper to taste
- Parsley - 1 tablespoon, chopped
Combine the carrot and celery juices in a small saucepan and bring to a simmer. Gently heat the olive oil in a large saucepan. Add the rice and garlic and toss together until well coated. Add the wine and bring to a boil, stirring constantly with a wooden spoon until the liquid is entirely absorbed. Ladle the heated juices, 1/4 cup at a time, over the rice, stirring after each addition until the juice is entirely absorbed. When three-fourths of the juice has been used, stir in the vegetables. Finish by stirring in the remaining juice. At this point, about 25 minutes, the risotto should be somewhat al dente and creamy. Swirl in the butter and 1/2 cup of the Parmigiano. Season to taste with salt and pepper.
To serve: Spoon the risotto into heated bowls and sprinkle with the remaining Parmigiano and the parsley.