CARROT RISOTTO 🥕 — — 2 tbsp olive oil 1/2 cup onion, chopped 3 cloves garlic, finely minced 1 cup carnaroli rice 1/2 cup dry white wine 2 cups stock of choice 1 cup carrot juice 3 tbsp butter (vegan butter works too) 1/4 cup grated pecorino cheese (optional) salt and pepper — — In a large pot over medium heat, add olive oil, onion, and garlic. *be sure to season as you go. Cook until onion is translucent. Add rice and cook until rice smells slightly toasted. Turn heat down to low and add white wine. Stir rice continuously until wine is completely absorbed, then add 1/2 cup of stock to risotto, continuing to stir until stock is absorbed. Do this gradually (1/2 cup stock at a time, until stock is gone) Then add carrot juice 1/2 cup at a time, continuing to stir risotto until carrot juice is absorbed. Once risotto is creamy and al dente, add butter, and grated cheese (if using) *remember to taste and season as you go. *To plate, top risotto with tangerine pan carrots, and tangerine gremo...