Carrot Risotto with Chile Crisp

By Alexa Weibel from New York Times Cooking

Total Time – 30 minutes

Luscious, creamy risotto is topped with caramelized carrots and savory, spicy Chili Crisp.  Shallots, garlic and white wine are the foundation for a risotto subtly sweet with freshly grated carrots, then topped with a pile of smoky roasted carrots. If you haven’t tried it, don’t underestimate the versatility of Chile Crisp – it can animate any number of rich dishes like risotto, pizza and macaroni and cheese with as much or as little heat as you like.  Yield:4 servings


  • 2¼pounds carrots, peeled
  • 2tablespoons store-bought or homemade Chile Crisp, plus more for serving (check out the Chili Crisp from 4 Birds Bakery!)
  • Kosher salt (such as Diamond Crystal) and black pepper
  • 5cups chicken or vegetable stock
  • 4tablespoons unsalted butter
  • 1large shallot (or sweet onion), minced
  • 3garlic cloves, finely chopped
  • ½teaspoon ground coriander
  • ½cup dry white wine
  • 1½cups/10 ounces arborio rice
  • 2½ounces finely grated Parmesan (about 1¼ cups, packed), plus more for serving (optional)


Step 1 – Heat the oven to 400 degrees. Prep the carrots: If you’ve got a food processor, roughly chop ¾ pound carrots. Add them to the bowl of your food processor; pulse until they form very small, confetti-like flecks no larger than ¼-inch big (you should have about 2 cups); set aside. (You can also coarsely grate the carrots using a box grater.) Slice the remaining 1½ pounds carrots on a sharp diagonal about ¼-inch thick; transfer to a baking sheet. Toss the sliced carrots with 2 tablespoons chile crisp. (If your chile crisp is predominantly crunchy bits, you can thin it with a little canola or vegetable oil, if needed.) Season the carrots generously with salt and pepper and bake until tender, about 15 minutes, stirring halfway through.

Step 2 – Add the stock to a lidded saucepan (any size that will hold it will do); cover and warm over low.

Step 3 – In a medium saucepan, melt 2 tablespoons butter over medium-high heat. Add the uncooked carrots, shallot, garlic and coriander; season generously with salt and pepper. Cook, stirring frequently, until very fragrant, 2 minutes.

Step 4 – Add the wine to the carrot mixture and cook, stirring occasionally, until mostly evaporated, about 3 minutes.

Step 5 – Stir the rice into the carrot mixture, reduce the heat to medium and cook, stirring, 2 minutes. Add 1 cup warmed stock and cook, stirring frequently, until the liquid is almost absorbed, about 3 minutes. Repeat 4 more times, adding warm liquid and stirring until absorbed.

Step 6 – Once the rice is tender and creamy and all the stock has been absorbed, add the cheese and the remaining 2 tablespoons butter; stir vigorously to combine until the risotto feels silky, creamy, luxurious. Season the risotto to taste with salt and pepper.

Step 7 – Divide risotto among shallow bowls or plates and top with the roasted carrots. Serve with additional chile crisp, for drizzling on top.

Cook’s Note: The roasted carrots are really good and you might want to make more than it calls for!

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