2 T EV olive oil*
3 T butter
6 med. carrots, diced
1/2 tsp sea salt*
1 tsp sugar
5 c simmering stock
1-1/2 c carnaroli rice*
1/4 c mascarpone cheese*
1/4 c parmigiano + garnish*
1 T parsley, chopped + garnish
1 tsp fresh thyme
1/8 tsp fresh ground pepper*
*Available at All Things Italian

1) Heat 1 T oil and 1 T butter over med heat in a heavy pot, add carrots and stir until well coated. Add 1/2 cup water, 1/2 tsp salt, and the sugar; cover and cook 5 minutes or until tender. Uncover and cook, stirring until water evaporates and carrots are starting to brown. Reserve half of the carrots. In a blender puree other half with 3/4 cup hot water.
2) Heat remaining oil and butter over med heat in pot used for carrots. Add onion and cook until translucent. Add rice and stir to coat. Add wine and cook, stirring until wine evaporates. Add carrot puree and cook, stirring until mixture no longer looks soupy.
3) Add 1/2 cup hot broth, stirring often, until absorbed. Repeat until rice is al dente (~20 minutes).
4) Fold in most of the reserved carrots, mascapone, 1/4 c parmigiano, 1 T parsley and thyme. Add up to 1 c broth to loosen the risotto. Season with salt and pepper to taste.
5) Plate into warm bowls. Sprinkle each bowl with parmigiano, parsley, and carrots. Serve immediately.