Risotto with mascarpone
4 servings
30 minutes
Risotto with mascarpone is a true embodiment of Italian gastronomy, combining the tenderness of cream cheese and the richness of aromatic broth. Historically, risotto originated in Northern Italy, where the rice fields of Lombardy and Piedmont became the foundation of this exquisite cuisine. In this recipe, mascarpone plays a special role by adding a creamy texture and refined buttery flavor that softens the sharp notes of parmesan. The slowly simmered Carnaroli rice absorbs white wine and broth, creating a velvety consistency. This dish pairs perfectly with a glass of dry white wine and fresh herbs, and its presentation in a deep plate with thin parmesan petals makes it a true culinary masterpiece.
1
Pour the broth into a pot, add thyme, and bring to a boil. Let it simmer on low heat.
- Chicken broth: 1.3 l
- Fresh thyme: 1 piece
2
Heat oil in a large deep skillet over medium heat. Add onion and garlic, cooking for a few minutes until they start to soften.
- Olive oil: 3 tablespoons
- Onion: 2 pieces
- Garlic: 1 clove
3
Add rice to the pan, stir, and cook for a few minutes until the rice becomes shiny and transparent. Wait for the crackling — it's a sign that liquid can be added to the rice. Pour in wine and wait for it to evaporate completely. Stir constantly.
- Carnaroli rice: 500 g
- Dry white wine: to taste
4
Add half a ladle of broth, season with salt and pepper, and stir. Evaporate, stirring, until the broth completely disappears. Then add the remaining broth with a ladle (wait for the liquid to be absorbed by the rice after each ladle). Stir constantly. The total cooking time for risotto should be 15-20 minutes.
- Chicken broth: 1.3 l
- Salt: to taste
- Ground black pepper: to taste
5
To check if the risotto is ready, shake the pan and move the rice. If it moves freely in the pan, it's ready. If not, add a bit more broth and continue cooking until the risotto's consistency is right.
- Chicken broth: 1.3 l
6
For serving, add 30 grams of grated Parmesan, butter (two cubes at a time), and at the end—mascarpone to the risotto. Usually, mascarpone is not added to risotto, but it makes the dish richer and creamier. Check if it needs salt or pepper. Add more Parmesan to taste. Serve in deep plates with wide edges, garnished with thinly sliced Parmesan.
- Parmesan cheese: 50 g
- Butter: 50 g
- Mascarpone cheese: 50 g
- Salt: to taste
- Ground black pepper: to taste
- Parmesan cheese: 50 g