Creamy Mascarpone Risotto
Prep Steps
- 1 shallot, finely {do:dice}
- 3 cloves garlic {do:mince}
- 1 cup parmesan cheese {do:grate}
Get Ready
Set out to come to room temperature...
- 1/2 cup mascarpone cheese
In a pot, bring to a simmer and keep it hot over low heat...
- 4 cups chicken stock
The Base
In a large, heavy-bottomed skillet over medium-high heat, or in an Instant Pot set to Sauté on high, add...
- 2 tbsp olive oil
- 2 tbsp butter
- 1 shallot, finely diced
Cook 2–3 minutes, until softened and translucent, then add...
- 3 cloves garlic, minced
Cook about 30 seconds, until fragrant, then add...
- 1 1/2 cups arborio rice
Toast about 2 minutes, stirring often, until every grain is coated in the oil. Then add...
- 1/2 cup dry white wine
Stir until the wine has cooked off.
Add the Stock
Option: Stovetop {id:method.stove}
The classic way: a ladle at a time, stirring as you go.
Add the hot stock one ladle at a time. After each ladle, stir until the rice has mostly absorbed the liquid, then add the next.
Keep going until the rice is al dente and the risotto flows slowly across the pan, like lava.
Note: If you run out of stock before the rice is done, heat some water and use that.
Option: Instant Pot {id:method.ip, cooktime:-5}
No ladling and no constant stirring.
Press Cancel. Pour in 3 1/2 cups of the hot stock and stir, scraping the bottom of the pot clean.
Lock the lid, set the valve to Sealing and cook on High Pressure for 6 minutes. Quick release the pressure as soon as it finishes.
Note: Release it right away, or the rice keeps cooking and turns mushy.
Stir hard for about 1 minute, adding the rest of the stock a splash at a time, until the risotto flows slowly across the pot, like lava.
Finish
Off the heat, stir in the mascarpone along with...
- 1 cup parmesan cheese, grated
- 2 tbsp butter
- Salt and pepper (to taste)
Garnish with a little more parmesan and a few basil leaves, if you like.
- Fresh basil (for garnish)
