Leek-and-Mascarpone Cheese Risotto

Leek-and-Mascarpone Cheese Risotto
Photo by Randy Mayor

Ingredients

  • 1/3 cup (3 ounces) mascarpone cheese
  • 2 cups chopped fresh flat-leaf parsley, divided
  • 2 carrots, cut into 1-inch-thick pieces
  • 6 cups chopped leek (about 6 large), divided
  • ¼ teaspoon saffron threads
  • 1 teaspoon grated lemon rind
  • ½ teaspoon salt
  • + 12 more ingredients
    • 1 cup chopped fresh basil, divided
    • 2 cups uncooked Arborio rice or other short-grain rice
    • 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese
    • 1 teaspoon salt
    • 1 large onion, cut into 1-inch pieces
    • 1 celery stalk, cut into 1-inch pieces
    • 2 tablespoons butter
    • 6 thyme sprigs
    • 2 garlic cloves, crushed
    • ½ teaspoon black pepper
    • ½ cup dry white wine
    • 8 cups water

Combine water, 2 cups chopped leek, 1 cup parsley, 1/2 cup basil, 1/2 teaspoon salt, and next 5 ingredients (salt through celery) in a large Dutch oven. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, 35 minutes. Strain broth through a sieve into a large bowl; discard solids. Re...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network