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1
Using a food processor, process the carrots and garlic together until finely minced.
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2
In a medium saucepan, saute carrot/garlic mixture and onions in olive oil.
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3
Add Galliano, salt, and pepper, and let caramelize (20-30 minutes) over low heat.
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4
While mixture is caramelizing, combine chicken stock, vegetable stock, and roasted red pepper puree and bring to a simmer.
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5
Add butter to caramelized veggies and let melt.
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6
Add rice, stirring to coat each grain.
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7
Cook 1-2 minutes.
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8
Add vermouth and cook 1-2 minutes, stirring constantly until all alcohol is evaporated.
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9
Add stock/pepper puree mixture one cup at a time and simmer, stirring constantly, until liquid is absorbed.
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10
Do not add any additional liquid until the previous liquid has been absorbed!
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11
Stir constantly, as this encourages release of the rice starch, creating the creamy texture.
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12
You may not need all of the stock mixture, or you may need to supplement with additional stock.
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13
Taste the mixture frequently and adjust with salt and pepper, but remember you will be adding cheese (which is salty) towards the end.
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14
When the rice is nearly done, add the vinegar.
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15
Adjust seasonings and add the oregano and tarragon.
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16
When the risotto has reached the correct texture (grains of rice will swell, rice should be al dente but not crunchy or chalky), remove from heat and stir in the cheese, adding more broth if necessary.
