Saffron Risotto with Roasted Carrots TEST

This vegetarian risotto is one you won’t want to miss! Large carrot pieces are coated with smoked black pepper, smoked paprika, extra virgin olive oil and garlic, then roasted and topped with a savory sauce. This veggie-based sauce is made in-house by cooking down carrots, onions and celery with red wine, vegetable stock and crushed tomatoes. The carrots are then placed over a traditional risotto milanese made with white wine, parmesan and butter. The dish is then topped with a hazelnut gremolata, which is a mixture of chopped hazelnuts, garlic and parsley toasted together until crunchy. On the side, this dish features roasted garlic haricot verts, tossed with smoked black pepper, roasted garlic and olive oil.