For the carrot butter: Juice the carrots using a juicer
(you should have 4 cups/1liter). If you don't have a juicer you can use store-bought carrot juice.
Bring the carrot juice to a simmer
in a small saucepan. Cook over low heat until reduced to 1 cup (250 ml), about 45 minutes. Add the diluted cornstarch. Slowly add the melted butter, using a hand mixer
to incorporate it. Season with salt and pepper.
For the risotto
: Heat the vegetable stock
in a saucepan
In a large skillet, heat the oil and saute the celeriac, parsley roots, parsnips, salsify and shallots. Add vegetable stock, one ladle at a time, stirring constantly with a wooden spoon and cooking until almost all the liquid has been absorbed before adding more. Continue cooking and adding stock until the vegetables are cooked but still al dente
, about 25 minutes. Stir in the butter, Parmigiano-Reggiano
, chives and parsley. Season with salt and pepper. Keep warm.
Preheat the oven to 400 degrees F (200 degrees C).
For the mushrooms: Heat the oil in a skillet over medium-high heat. Saute the mushrooms until golden brown. Season with steak spice. Transfer the skillet to the oven and roast
the mushrooms for 5 minutes.
To serve, divide the vegetable risotto among dishes and top with the mushrooms. Drizzle
with carrot butter
and garnish with micro herbs.