Preheat the oven to 400°. In a heavy 13-by-9-inch roasting pan set over low heat, melt the butter in the olive oil. Add the carrots and onion and cook, stirring, until softened, about 4 minutes. Add the saffron-infused wine and bring to a boil. Add the Kamut and the remaining 3 cups of water and bring to a boil. Cover tightly with foil and bake for about 1 3/4 hours, or until most of the liquid is absorbed.