Jill Silverman Hough

In a medium saucepan over high heat, bring the broth and juice to a boil. Reduce the heat to very low, to keep the mixture just below a simmer.

In a large saucepan or small stockpot over medium heat, warm the olive oil. Add the shallots and cook, stirring occasionally, until very soft, 6 to 8 minutes (adjust the heat, if necessary, to avoid browning). Stir in the rice, salt, and pepper. Add the wine and cook, stirring, until the wine is absorbed. Ladle in about 1 1/2 cups of the broth mixture. Stir constantly until almost all of the liquid is absorbed, adjusting the heat to maintain a simmer. Continue adding broth mixture, about 1/2 cup at a time, and stirring and scraping the sides and bottom of the saucepan almost constantly, adding more broth mixture when almost all of the previous addition is absorbed.

After about 15 minutes, add the carrots. Continue cooking, adding broth mixture, and stirring until the rice is tender but firm, with no chalkiness in the center, and the carrots are tender (you may not need all of the broth mixture, but the risotto should be slightly looser than you’d ultimately like it—the final addition of cheese will thicken it).

Remove from the heat and stir in the cheese, half of the scallions, and half of the parsley. Taste and add more salt and/or pepper if you like.

Serve the risotto hot, with the remaining scallions and parsley sprinkled on top.