Risotto with Mascarpone

Risotto | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

The Carnaroli rice can also be substituted with Vialone Nano rice.

Ingredients

Butter - 1.8 oz
Chicken Broth - 1 qt
Thyme - 1 piece
Olive Oil - 3 tablespoons
Onion - 2 pieces
Garlic - 1 clove
Dry White Wine - to taste
Carnaroli Rice - 17.6 oz
Salt - to taste
Ground Black Pepper - to taste
Parmesan Cheese - 1.8 oz
Mascarpone Cheese Unagrande - 1.8 oz

Step by Step guide

Step 1

Pour the broth into a pot, add thyme, and bring to a boil. Let it simmer on low heat.

Step 2

Heat the butter in a large deep skillet over medium heat. Add the onion and garlic, and cook for a few minutes until they start to soften.

Step 3

Add the rice to the skillet, stir, and cook for a few minutes until the rice becomes shiny and translucent. Wait for it to crackle — this is a sign that you can add liquid to the rice. Splash in the wine and wait for it to evaporate completely, stirring constantly.

Step 4

Add a ladle of broth, season with salt and pepper, and stir. Cook, stirring, until the broth is completely absorbed. Then add the remaining broth ladle by ladle (waiting for the liquid to be absorbed by the rice after each ladle). Stir constantly. The total cooking time for the risotto should be 15–20 minutes.

Step 5

To check if the risotto is ready, shake the skillet and jostle the rice. If it moves freely in the skillet, it is ready. If not, add a bit more broth and continue cooking until the risotto reaches the desired consistency.

Step 6

For serving, add 30 grams of grated Parmesan to the risotto, butter (two cubes at a time), and finally — mascarpone. Mascarpone is not usually added to risotto, but it makes the dish richer and creamier. Check if it needs more salt or pepper. Add more Parmesan to taste. Serve in deep plates with wide edges, garnished with thinly sliced Parmesan.