Creamy rice with spiced carrot, sautéed mushrooms, and light dill yogurt

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Toss the carrots with 15 ml (1 tbsp) olive oil, sweet paprika, ground cumin, a pinch of salt, and black pepper. Spread on a tray and roast for 18 minutes, until tender and lightly caramelized.

2. 2

   2. While the carrots roast, mix the Greek yogurt with the lemon zest, 15 ml (1 tbsp) lemon juice, half of the fresh dill, a pinch of salt, and a little black pepper. Refrigerate this light cream until needed.

3. 3

   3. Heat a wide pot over medium-high heat. Add half of the butter and 15 ml (1 tbsp) olive oil. Add the mixed mushrooms and sauté for 5-6 minutes until browned and their moisture has evaporated. Add the fresh thyme, a pinch of salt, and black pepper. Remove the mushrooms and set aside.

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   4. In the same pot, add the remaining olive oil and cook the shallot for 2-3 minutes over medium heat until translucent. Add the garlic and cook for 30 seconds more without browning.

5. 5

   5. Add the short-grain rice and stir for 1 minute to toast it lightly. Pour in the dry white wine and let it reduce almost completely for 1-2 minutes.

6. 6

   6. Start adding the hot vegetable stock gradually, stirring often. Cook the rice for 16-18 minutes, adding more stock as it is absorbed, until the texture is creamy and the grains are tender but still distinct.

7. 7

   7. With 5 minutes of cooking left, fold in the roasted carrots and half of the sautéed mushrooms so their flavors blend into the rice.

8. 8

   8. Remove the pot from the heat. Add the remaining butter and the grated aged cheese. Stir vigorously to finish the rice until glossy and creamy. Adjust with salt and black pepper if needed.

9. 9

   9. Serve the creamy rice immediately. Spoon the reserved mushrooms over the top, add dollops of dill yogurt cream, and finish with the remaining fresh dill.

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    10. If you want to warm the serving plates before plating, heat them briefly in the oven at 80 °C / 175 °F for 3-4 minutes to keep the rice creamy for longer.