Orange risotto with carrots

Preparation:

Preparation: In a saucepan, melt 30 g of butter with the oil, add the chopped onion and let it dry. Meanwhile, peel the carrots, scrape them, wash them, grate them finely, pour them into the pan and brown them for a few minutes. Add the rice, toast it for a couple of minutes and add the white wine. Once it has evaporated, continue cooking, adding a ladleful of boiling broth when necessary. Finally, remove from the heat and stir the risotto with the remaining butter and Parmesan. Sprinkle with chives and serve hot.