Carrot Risotto

In a medium saucepan, bring the chicken stock to a simmer.

Meanwhile, melt the butter and the olive oil together in a large sauté pan. Add the onion and sweat until tender over medium-low heat, about 5 minutes.

Add the carrots to the onions, and sweat another 2 minutes. Add the arborio rice and cook with the onions and carrots until the rice is translucent on the outside and opaque in the center, about 3 minutes.

Add the white wine and, using a wooden spoon, stir and stir, scraping up any bits stuck to the bottom of the pan.

This is where you begin to add the chicken stock, 1 cup at a time, to the risotto. (It works best if you have the 2 simmering pans right next to each other.) You just keep stirring and stirring. As the stock is cooked into the rice and it begins to dry out, you ladle more in. Just keep ladling stock in and stirring until the stock is gone and the rice is tender. This usually takes about 20 minutes.

When the rice is tender, remove the risotto from the heat. Stir in the cheese and then season to taste with kosher salt.

Add the mint and the chives and stir well. Dish up with a garnish of shredded Parmesan and a sprinkle of herbs. Serve hot.