Risotto Mascarpone Recipe
arborio rice – prosciutto – mascarpone – zucchini blossoms – parmigiano
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, heat the vegetable or chicken broth over medium heat. Keep it warm but not boiling.
- 2
Sauté Aromatics
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- 3
Toast the Rice
Add the Arborio rice to the skillet and stir to coat the grains in the oil. Toast for about 2-3 minutes until the rice is slightly translucent.
- 4
Add Broth Gradually
Start adding the warm broth, one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. Continue this process for about 15-20 minutes, until the rice is creamy and al dente.
- 5
Incorporate Prosciutto and Zucchini Blossoms
During the last 5 minutes of cooking, add the chopped prosciutto and zucchini blossoms to the risotto, stirring gently.
- 6
Finish with Cheese
Remove the skillet from heat. Stir in the mascarpone cheese and grated Parmigiano-Reggiano until well combined. Season with salt and black pepper to taste.
- 7
Serve
Spoon the risotto into bowls and garnish with additional grated Parmigiano-Reggiano if desired. Enjoy!