Yellow Carrot Risotto with Crispy Sage

Thoroughly wash and peel the yellow carrots, then dice into approx. 1 cm cubes. Set one-third of the cubes aside. Cook the remaining two-thirds in boiling salted water for about 12 minutes until tender, then purée in a blender with a ladle of hot vegetable broth until fine and velvety. Keep the remaining vegetable broth gently simmering in a small saucepan.

Finely chop the shallots and garlic clove. Heat 1 tbsp of olive oil and 10 g of butter in a wide pot or Dutch oven. Gently sauté the reserved diced yellow carrots over medium heat for about 5 minutes until lightly browned and still tender-crisp. Remove and keep warm.

In the same pot, heat the remaining olive oil and sauté the shallots and garlic until translucent. Add the risotto rice and toast, stirring, for about 2 minutes until the grains are glossy all over and slightly translucent. Deglaze with the dry white wine and let the alcohol reduce completely.