1 1/4 cups (about 250 g) arborio rice (or other short grain rice, we used sushi rice because it was all we had on hand)
1 large onion, finely diced
1 t salt
2 T butter
2 t ground coriander
1 cup dark or amber lager
2 cups shredded carrot
1 1/2 cups carrot juice (we found it in the fresh juice and protein drink section at the store)
1 large orange, zested and juiced
3-4 cups chicken broth
6 oz goat cheese, cut into small pieces
1 cup Pecorino cheese, grated
1/2 t smoked paprika
In a large saucepan, melt the butter over medium-heat. Saute the onion in the butter, with the salt and coriander, for about 5-7 minutes until softened. Add the rice and toast it for 3 minutes longer. Add the shredded carrot and stir to combine. Meanwhile, in a small pot, heat the carrot juice, orange juice, and chicken broth until hot, but don't bring to a boil.
Pour the beer in, and scrape up any bits that are stuck to the pan. Cook until most of the liquid has evaporated.
Begin adding the juice and broth mixture to the pot, about one cup at a time. Stir often, until the liquid has been absorbed, and proceed with the next cup of liquid. Continue this process until your risotto is creamy and cooked to al dente. You may or may not need to use all of the liquid to reach this consistency, and it should take about 20 minutes.
Stir in the Pecorino cheese, orange zest, and smoked paprika. Evenly distribute the pieces of goat cheese into the pot and stir, leaving little pockets of goat cheese throughout. Serve with more grated Pecorino and the crushed hazelnuts.