Tomato And Mascarpone Risotto Recipes

TOMATO & MASCARPONE RISOTTO

Steps:

• Heat the oil in a large, heavy-based saucepan. Add the onion along with a pinch of salt, and fry for 10 mins or until beginning to soften and turn translucent, then add the garlic and fry for 1 min. Stir in the rice and cook for 2 mins.
• Tip in the tomatoes and bring to a simmer. Add half the stock, cooking and stirring until absorbed. Add the remaining stock, a ladleful at a time, and cook until the rice is al dente, stirring constantly for around 20 mins.
• Stir through the parmesan, mascarpone and basil, and season to taste. Spoon into bowls to serve.

BURST TOMATO BASIL RISOTTO WITH MASCARPONE RECIPE

Steps:

• Heat a large saute pan over medium-high heat for several minutes. Once hot, add the grape tomatoes and saute, stirring constantly, until browned and burst. Set aside.
• Bring the vegetable broth to a simmer in a medium saucepan, but do not let it boil. Keep warm.
• Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the rice and cook 2 minutes, stirring constantly. Add the wine to the pan, and stir constantly until liquid is nearly absorbed, about a minute. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reduce heat to medium. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total).
• Meanwhile, place vinegar in a small, heavy saucepan; bring to a boil over medium heat. Cook until slightly syrupy and reduced to 1 tablespoon (about 4 minutes).
• Stir the half-and-half, salt, and pepper into the risotto; cook 2 minutes. Remove from heat; stir in burst tomatoes and basil. Place about 1 cup risotto into each of 6 shallow serving bowls. Add a spoonful or mascarpone and a drizzle of balsamic syrup to each. Serve hot..

TOMATO AND MASCARPONE RISOTTO

Steps:

• Bring 6 cups of water and 1 teaspoon of salt to a boil in a medium sized pot. Once it comes to a boil, reduce the heat to a simmer.
• Meanwhile, in a 6-qt sauce pot or dutch oven, heat the olive oil and butter. Add the diced onions and black pepper and sauté until the onions start to soften and look translucent. Then add the tomato paste and sauté a minute longer. Finally, add the risotto rice and sauté that for 1 minute too.
• Add 1 cup of the simmering water to the risotto. Stir frequently so the risotto doesn't stick to the bottom. As soon as all the liquid has evaporated and soaked into the risotto, add 1 cup more of hot water. Continue to repeat this process of adding and evaporating, adding and evaporating until the risotto is cooked through. It takes 25-30 minutes and 5-6 cups of water.
• Once the risotto is cooked through, reduce the heat to low and add the diced tomatoes and mascarpone cheese. Stir to incorporate.
• Transfer to a serving bowl and serve with fresh basil, more black pepper, a drizzle of olive oil, and that's it!

RISOTTO WITH MASCARPONE AND PROSCIUTTO

Steps:

• Preheat the oven to 400 degrees F. Bring the chicken broth and 2 1/2 cups water to a simmer in a saucepan over medium heat; cover and keep warm. Meanwhile, arrange the prosciutto in a single layer on a foil-lined baking sheet. Bake until crisp, 8 to 10 minutes; set aside. Heat 2 tablespoons butter in a large saucepan over medium heat. Add the shallots and cook, stirring with a wooden spoon, until soft, 3 minutes. Add the rice and cook, stirring, 2 more minutes. Add the wine and cook, stirring, until evaporated, about 2 minutes. Add 1/2 cup warm broth and stir constantly until absorbed. Repeat, adding the broth in 1/2-cup increments and stirring constantly, until the liquid is absorbed and the rice is just tender and creamy, 20 to 25 minutes. Remove from the heat. Combine the parsley, chives and marjoram in a bowl. Add all but 1 tablespoon of the herbs to the risotto along with the gruyere, mascarpone and the remaining 2 tablespoons butter; stir vigorously until creamy, about 1 minute. Break the prosciutto into pieces. Divide the risotto among bowls and top with the prosciutto and reserved herbs.

CREAMY SHRIMP RISOTTO WITH MASCARPONE

Steps:

• Heat 2 Tbsp. oil in a large saucepan over medium-high. Add shrimp heads and shells and cook, stirring occasionally, until shells and oil are bright red and shells are very fragrant, 5-8 minutes. Use a potato masher to press down very firmly on heads to release their juices. Stir in tomato paste and cook until it starts to brown and stick to bottom of pot, about 1 minute. Add 1/3 cup wine and cook, scraping up brown bits, until almost completely evaporated, about 3 minutes. Add carrot, celery, thyme sprigs, peppercorns, 2 onion halves, all but 4 garlic cloves, and 8 cups water. Toss in a generous pinch of salt and bring to a boil over medium-high. Reduce heat and simmer until stock is reduced by one-quarter and very fragrant, 60-70 minutes.
• While stock is simmering, finely chop remaining onion and garlic cloves.
• Remove stock from heat and strain through a fine-mesh sieve into a medium saucepan; discard solids. (You should have about 6 cups.) Taste and season lightly with salt. Keep warm over low heat.
• Heat remaining 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Add chopped onion and garlic and cook, stirring often, until onion is translucent and softened, about 5 minutes (do not let it take on any color). Add rice and cook, stirring often, until grains are almost entirely translucent and starting to stick to bottom of pot, about 3 minutes. Stir in remaining 1/3 cup wine and cook, stirring, until wine is almost completely evaporated. Ladle in about 1 cup warm stock and cook, stirring, until liquid is absorbed. Repeat process, adding more stock as each addition is absorbed, until rice is tender but not mushy, 25-30 minutes. The risotto should be loose, creamy, and saucy, but thick enough that you can see bottom of pot when stirring; if you run out of stock before rice is tender, add water 1/4-cupful at a time until rice is cooked and desired consistency is achieved. Season risotto with salt and pepper and stir in shrimp. Cook, stirring, until shrimp are cooked through, about 2 minutes. Remove from heat and finely grate in lemon zest. Add butter and 4 oz. mascarpone and stir until incorporated.
• Spoon risotto onto warmed plates and dollop remaining mascarpone; top with chives. Cut lemon into wedges and serve alongside for squeezing over.
• Do Ahead
• Stock can be made 2 days ahead. Let cool; cover and chill, or freeze 1 month ahead.