Creamy Parmesan and Mascarpone Risotto

Ingredients

• 1 unit Onion (peeled and finely minced (size of a rice grain))
• 30 ml Extra virgin olive oil (to sweat the onion)
• 300 g Arborio rice (risotto) (quickly rinse under cold water)
• 120 ml Dry white wine (optional) (add after the rice, let evaporate)
• 1.2 L Chicken or vegetable broth (kept warm)
• 30 g Grated or powdered Parmesan (prefer freshly grated Parmesan)
• 30 g Mascarpone (optional) (adds an ultra‑creamy texture)
• to taste to taste Salt (preferably sea salt)
• to taste to taste Ground black pepper (freshly ground)
• 10 ml Lime juice (optional) (to lighten and freshen the dish)

Instructions

1. Prepare the ingredients

   Wash your hands, peel the onion then mince it very finely, to the size of a rice grain. Prepare the broth and keep it warm.

   Time: PT5M

2. Sweat the onion

   In the sauté pan, heat the olive oil over medium heat. Add the minced onion and sauté without browning, until it becomes translucent.

   Time: PT3M

   Temperature: medium

3. Toast the rice

   Add the Arborio rice to the pan and stir quickly so each grain is coated with oil. Let the rice become slightly translucent (about 2 minutes).

   Time: PT2M

   Temperature: medium

4. Deglaze with wine (optional)

   Pour the white wine over the rice and stir until it is almost completely absorbed.

   Time: PT1M

   Temperature: medium

5. Gradual cooking with broth

   Add a ladle of hot broth, stir until fully absorbed. Repeat 5‑6 times, waiting for the liquid to be absorbed each time. The rice should remain creamy and al dente.

   Time: PT20M

   Temperature: medium

6. Season

   Salt and pepper to taste during cooking, adjusting as you go.

   Time: PT0M

7. Creamy finish

   When the rice is al dente, remove the pan from the heat. Stir in the mascarpone (if using) then the grated Parmesan. Mix quickly to achieve a velvety texture.

   Time: PT2M

8. Add freshness (optional)

   Pour a drizzle of lime juice and stir lightly.

   Time: PT1M

9. Serve immediately

   Plate the risotto in warm dishes and enjoy without delay.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

12 g

Carbohydrates

55 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Onion: shallot, leek
• Instead of Extra virgin olive oil: sunflower oil, grapeseed oil
• Instead of Arborio rice (risotto): Carnaroli, Vialone Nano
• Instead of Dry white wine (optional): chicken broth, water
• Instead of Chicken or vegetable broth: water + broth cube
• Instead of Grated or powdered Parmesan: Pecorino, Grana Padano
• Instead of Mascarpone (optional): cream cheese, ricotta
• Instead of Lime juice (optional): lemon juice

Equipment Needed

• Sauté pan or large heavy-bottomed skillet
• Chef's knife
• Cutting board
• Wooden spoon or silicone spatula
• Ladle
• Cheese grater (optional)
• Measuring cup or kitchen scale (optional)

Critical Steps — Do Not Skip

• Very fine mincing of the onion for a uniform texture
• Toast the rice before adding liquid
• Add the broth gradually while stirring constantly
• Incorporate the cheese off the heat to avoid coagulation

Chef Tips from the Video

• Always keep the broth hot to avoid interrupting the rice cooking
• Constant stirring releases the rice starch, the source of creaminess
• Taste the rice at each liquid addition to achieve perfect al dente

Troubleshooting

Storage

Refrigerator: Store in an airtight container, consume within 2 days. Reheat gently with a little broth.

Freezer: Not recommended, the risotto loses its creamy texture after freezing.

Room temperature: Consume immediately, do not leave at room temperature for more than 1 hour.

Make-Ahead Tips

• Prepare the broth in advance and keep it warm
• Mince the onion and grate the Parmesan the day before and store them in the refrigerator
• Mascarpone can be added just before serving to save time