Creamy Mascarpone Risotto
Bring to room temperature...
- 1/2 cup mascarpone cheese
Bring to a simmer in a pot...
- 32 oz chicken stock
In a large heavy bottomed skillet over medium-high heat add...
- 2 tbsp olive oil
- 2 tbsp butter
- 1 shallot, finely diced
Cook for 2-3 minutes until shallot is softened and translucent then add...
- 3 garlic cloves, minced
Cook for about 30 seconds until garlic becomes fragrant, then add...
- 1 1/2 cups arborio short grain rice
Toast the rice for around 2 minutes, stirring frequently till everything gets coated in the oil, then add...
- 1/2 cup dry white wine
Deglaze the pan with the wine until the alcohol is burned off and then slowly add the simmering chicken stock one ladle at a time.
After adding each ladle of stock, stir to incorporate until mixture begins to absorb the liquid, then add more and more until risotto forms into the consistency of lava and the rice is al dente.
If you run out of chicken stock, heat up extra water and add that until risotto reaches desired consistency.
When risotto is ready remove from heat and finish with room temperature mascarpone cheese and...
- 1 cup grated parmesan cheese
- 2 tbsp butter
- salt and pepper to taste
Garnish with more grated parmesan and/or a sprig of basil for color. Enjoy!