How I LOVE to cook a simple Risotto

Ingredients

• 2 tablespoons Olive Oil (extra-virgin, divided)
• 2 tablespoons Unsalted Butter (softened, divided)
• 1 small Shallot (peeled and finely diced)
• 1 stalk Celery (finely diced)
• 10 whole Black Peppercorns (crushed)
• 1 cup Arborio Rice (short-grain risotto rice)
• 0.5 cup Dry White Wine (such as Pinot Grigio)
• 4 cups Chicken or Vegetable Stock (kept hot on a separate burner)
• 2 tablespoons Mascarpone Cheese (room temperature)
• 2 tablespoons Heavy Cream (cold)
• 0.25 cup Parmesan Cheese (freshly grated, high quality)
• 1 tablespoon Unsalted Butter (cut into small pieces for finishing)
• to taste Salt

Instructions

1. Sauté Aromatics

   Heat the olive oil and butter together in a large saucepan over medium heat. Add the diced shallot, diced celery, and crushed peppercorns. Cook, stirring occasionally, until the vegetables are very soft but not colored.

   Time: PT3M

   Temperature: medium

2. Toast the Rice

   Add the Arborio rice to the pan and stir constantly for about 2 minutes, ensuring each grain is coated with the fat and slightly translucent.

   Time: PT2M

   Temperature: medium

3. Deglaze with Wine

   Pour in the dry white wine and stir until it is mostly absorbed by the rice, about 2 minutes.

   Time: PT2M

   Temperature: medium

4. Add Hot Stock Ladle‑by‑Ladle

   Begin adding the hot stock one ladle at a time, stirring constantly. Wait until the liquid is almost fully absorbed before adding the next ladle. Continue this process for about 20 minutes, keeping the stock at a gentle simmer.

   Time: PT20M

   Temperature: medium‑low

5. Check for Al Dente

   Taste a grain of rice; it should have a slight bite (al dente). If the texture is right, remove the pan from the heat.

   Time: PT1M

6. Finish with Creamy Elements

   Off the heat, stir in the mascarpone, heavy cream, the extra tablespoon of butter, and the grated Parmesan. Fold gently until everything is fully incorporated and the risotto looks glossy.

   Time: PT3M

7. Serve Immediately

   Spoon the risotto onto warm plates, garnish with a little extra Parmesan if desired, and serve hot.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

12g

Carbohydrates

55g

Fat

15g

Fiber

2g