This is a tough one, Food 52. But I like it. It was hard to come up with the recipe I most want to be remembered for. Many of my most cherished recipes come from my grandmother's favorite cookbook, The Art of Italian Cooking, or from my father. It's challenging to think about what recipes have defined you, and which ones you want to pass down. When I asked my husband which I should submit, he said this one. It was really good. So here you go, an elegant (I think) nod to my Italian heritage, rich and comforting, just like the food I grew up with. <br /> <br />I've already talked about how much I love carrots, and how I turned orange as a baby from eating too many. As I grew older my love of carrots only grew. I always liked them best raw, and if they still had the green tops on all the better. That way I could do an impression of my favorite cartoon character, Bugs Bunny. <br /> <br />I knew I wanted to make a carrot risotto, but I often find the flavor in carrot risottos to be flat. In order to create layers and depth of flavor I decided to prepare the carrots in four different ways, to get all the earthy, sweet notes that you can get from various techniques. So, it involves a bit of preparation and dirtying a few pans, but I promise it's worth it. And honestly, I didn't find that it took too much longer than usual for risotto. <br /> <br />I roasted sliced carrots in the oven (roasted vegetables are my favorite) and caramelized them in butter on the stove top. Raw shredded carrots are sauteed with onions before the risotto is added, and carrot puree is added right after. The whole thing is topped off with decadent dollops of mascarpone and umami-rich Parmesan. I thought very seriously about using goat cheese in place of the mascarpone for a brighter, tangier flavor, but didn't want to overpower the subtle carrot taste. I do think it would be excellent though. <br /> <br />Some of the roasted and caramelized carrots got a little more crispy and browned than the rest, and they became the perfect garnish. Also, don't leave out the parsley. As with any good garnish, it really does add to the flavor of the dish.

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