The mascarpone and lime risotto is a simple and uniquely flavored first course, perfect for serving during your Christmas and New Year’s lunches and dinners. A recipe as tasty as pomegranate and prosecco risotto, prepared in just a few minutes because it’s made in a pressure cooker. True, risotto is usually not one of those dishes you can make ahead of time. However, if prepared in a pressure cooker, you save time without sacrificing the creaminess of a good risotto.
I’ll also share my little trick I use every time I have guests and decide to make risotto. First, prepare all the ingredients in advance, and then sauté the onion a few minutes before the guests arrive. This way, you have one of the essential steps ready, which requires a bit of attention to prevent the onion from browning too much.
That said, let’s return to our risotto, creamed with mascarpone and lime juice, which makes it truly creamy and unique in taste with the acidic note that characterizes this citrus. To add a touch of color, I added lime zest and pink peppercorns. In short, a result with a truly festive effect. To be honest, I can’t say if the rest of the family liked it because I enjoyed it so much that I hid it to savor it quietly. Surely, I can reveal everything after Christmas because this first course will definitely be part of my Christmas menu this year. And now, let’s head to the kitchen because the mascarpone and lime risotto in a pressure cooker will be ready in a click!
If you’re interested in other Christmas first course recipes, also read:
- Difficulty: Very Easy
- Cost: Very Inexpensive
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Christmas
- Energy 422.67 (Kcal)
- Carbohydrates 55.37 (g) of which sugars 2.51 (g)
- Proteins 5.86 (g)
- Fat 18.95 (g) of which saturated 8.32 (g)of which unsaturated 0.25 (g)
- Fibers 0.98 (g)
- Sodium 1,282.49 (mg)
Indicative values for a portion of 248 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for mascarpone and lime risotto
- 1 cup Carnaroli rice
- 2 tbsps extra virgin olive oil
- 1/2 onion
- 1/2 cup mascarpone
- 2 tbsps lime juice
- 1/2 glass white wine
- 3 cups vegetable broth
- lime zest (to taste)
- salt (to taste)
Tools
- Pressure Cooker
- High-edged Casserole
- Citrus Juicer
Steps
First, prepare the broth and keep it aside, trying to keep it hot. This is very important in this case because it will be added just before closing the pot, and adding it cold or at room temperature would stop the risotto’s cooking. I used vegetable broth because it has a more delicate flavor.
Meanwhile, clean the onion and chop half of it. Sauté it in the open pot with the oil over low heat for a few minutes, being careful not to burn it. As soon as it turns slightly golden, add the rice and toast it over high heat. Then deglaze with white wine, letting the alcohol evaporate.
Pour in the hot broth, season with salt, and close the pot, bringing it to maximum power. From the beginning of the whistle, cook for 4 minutes. Of course, cooking times are relative because they depend on the type of pressure cooker you have.
Meanwhile, grate the lime zest and squeeze the juice. After the cooking time, gradually release the steam and open the pot. Add the lime juice, cream with the mascarpone, and stir until well combined.
The mascarpone and lime risotto is ready! Serve by adding some grated lime zest and a few pink peppercorns to each plate.
Variations and Tips for Mascarpone and Lime Risotto
The mascarpone and lime risotto is best enjoyed immediately after cooking to maintain its creaminess. Alternatively, you can store it in the refrigerator in a covered container for one or two days at most.
FAQ Questions and Answers for Mascarpone and Lime Risotto
How many grams of rice are added per person?
For risotto, usually, 70 grams of rice per person is needed
What happens if I added too much water to the pot when making risotto
First of all, I recommend always following the recipe’s doses. If you accidentally add a bit too much broth, resulting in a slightly watery dish, you can continue cooking for a few minutes with the pot open to achieve the desired risotto consistency.
