A super creamy and easy-to-make first course, mascarpone risotto is perfect for holidays. Delicate and enveloping, it is truly special if enriched, shortly before serving, with pomegranate, which, according to tradition, brings good luck and makes it perfect for New Year’s Eve dinner, just like prosecco risotto, but the truth is, it’s good anytime. For a lighter version, you can use ricotta instead of mascarpone, but it will definitely lose creaminess.
Let’s get to work and prepare the mascarpone risotto recipe together.
OTHER RISOTTOS
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
Ingredients for Preparing Mascarpone Risotto
- 1 1/2 cups Carnaroli rice
- 4 1/4 cups vegetable broth
- Half white onion
- 1/4 cup prosecco
- to taste salt and pepper
- 3 1/2 oz mascarpone
- 1 oz grated parmesan
- 1 tablespoon chopped parsley
- 1/4 pomegranate
Tools
This post contains affiliate links
- Casserole
Steps for Preparing Mascarpone Risotto
Roughly chop the onion. In a saucepan, cook it with a drizzle of oil. When it starts to sizzle, add and toast the rice. Deglaze with prosecco.
Cook the rice by adding hot broth little by little and stirring often. Just before the rice is cooked, remove it from the heat.
Adjust with salt and pepper, enrich with mascarpone, parmesan, and chopped parsley. Mix well and let it rest for a couple of minutes before plating and serving, garnished with pomegranate.
Storage
You can store the risotto in the fridge for a couple of days, but I recommend consuming it immediately.
