Saffron risotto with carrots

• La Tite Frette Fondue (crafted with beer)
• 375 mL (1 1/2 cups) Arborio rice
• 5 mL (1 teaspoon) saffron
• 4 carrots, peeled and cut into pieces
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 litre (4 cups) vegetable broth
• 150 mL (2/3 cup) white wine
• 30 mL (2 tablespoons) butter
• Salt and pepper (to taste)

1. In a bowl, mix saffron with 15 mL (1 tablespoon) hot water. Set aside.
2. In a cooking pot, heat the vegetable broth. Set aside.
3. Meanwhile, using a food processor, finely chop carrots, onion and garlic (possibility of cutting vegetables by hand).
4. In a large saucepan over medium-high heat, soften vegetables in butter. Add rice and cook for one (1) minute, stirring to coat well.
5. Add wine and saffron, and cook until wine is absorbed.
6. Using a ladle, pour the hot broth, one (1) cup at a time, over the rice, and wait for it to be absorbed. Stir regularly. Season with salt and pepper. Cook for 18 to 22 minutes or until rice is al dente (if necessary, add broth to rice if it is not cooked).
7. Prepare La Tite Frette Fondue as directed.
8. Off heat, add cheese fondue and stir until texture is creamy. Adjust seasoning as needed.

Everything you love about risotto in one bite!

*For a seafood version, simply add shrimp and scallops.

*Other risotto variants include mushrooms, spinach and leeks, just to name a few.