Tomato & Mascarpone Risotto Recipe
Equipment
- 1 Large saucepan
- 1 Wooden spoon
- 1 Ladle
- 1 Measuring cups and spoons
- 1 Grater
- 1 Knife
- 1 Cutting board
Ingredients
- 1 ½ cup Arborio rice
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 4 cups vegetable broth, warmed
- 1 cup tomato puree
- ½ cup dry white wine (optional)
- ½ cup mascarpone cheese
- ¼ cup grated Parmesan cheese (optional)
- Salt and pepper to taste
- Fresh basil leaves, for garnish
Instructions
- Prepare the Ingredients:Warm the vegetable broth in a separate saucepan and keep it on low heat.Finely chop the onion and mince the garlic.Halve the cherry tomatoes.
- Sauté the Aromatics:In a large saucepan, heat the olive oil over medium heat.Add the chopped onion and sauté for about 2-3 minutes until soft and translucent.Add the minced garlic and cook for another minute until fragrant.
- Cook the Rice:Stir in the Arborio rice, ensuring each grain is coated with the oil. Toast the rice for about 1-2 minutes.Pour in the dry white wine, if using, and stir until the liquid has evaporated.
- Add the Liquid:Start adding the warm vegetable broth one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more.After adding half of the broth, stir in the tomato puree and halved cherry tomatoes.Continue adding the broth gradually, stirring constantly, until the rice is creamy and cooked al dente, about 18-20 minutes.
- Finish the Risotto:Once the rice is cooked, remove the saucepan from the heat.Stir in the mascarpone cheese until it’s fully melted and the risotto is creamy.Season with salt and pepper to taste.If desired, fold in the grated Parmesan cheese.
- Rest and Serve:Let the risotto rest for 5 minutes before serving.Garnish with fresh basil leaves and serve hot.
Notes
Enjoy your creamy and rich Tomato & Mascarpone Risotto!