Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, heat the chicken or vegetable broth over low heat and keep it warm.
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- 3
- 4
Add the Rice
Stir in the Arborio rice, making sure to coat it well with the oil and butter. Cook for 1-2 minutes until the rice is slightly translucent.
- 5
Add Broth Gradually
Begin adding the warm broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is al dente.
- 6
Finish with Cheeses
Once the rice is cooked, remove from heat. Stir in the remaining tablespoon of butter, grated Parmesan cheese, and mascarpone cheese until creamy. Adjust seasoning with salt and pepper.
- 7
Serve
Garnish with fresh parsley and serve immediately while hot.
