RISOTTO MASCARPONE Recipe
arborio rice – prosciutto – mascarpone – zucchini blossoms – parmigiano
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Broth
In a saucepan, heat the vegetable or chicken broth over medium heat. Keep it warm but not boiling.
Sauté Aromatics
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
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.
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.
Incorporate Prosciutto and Zucchini Blossoms
During the last 5 minutes of cooking, add the chopped prosciutto and zucchini blossoms to the risotto, stirring gently.
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.
Serve
Spoon the risotto into bowls and garnish with additional grated Parmigiano-Reggiano if desired. Enjoy!
