Red Wine Mascarpone Risotto

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I’m a bit of a risotto freak. I guess it comes from all those years of not knowing what it was while growing up, so now I’m making up for lost time.

I’d basically serve risotto for any possible event. Dinner parties. Holiday events. Basically any kind of gathering that involves friends and wine. Except for weddings. I don’t think it would be good for that many people… it needs tender loving care. But for just about any other event, it’s all about the risotto.

But before we get to the risotto. Can we just discuss the fact that my wedding is 5 months and 2 days from today! Whaaaaaat? Crazy how time flies! I’m going to be Β Mrs. in just over 5 months. That totally blows my mind. Cray cray.

Okay. Let’s get back to the food. Risotto is seriously the perfect comforting meal to end the day. It’s simple and smooth and you can spice it up with whatever kind of flavor you want. This week I roasted a big piece of salmon that I picked up from my favorite santa monica seafood market and paired it with a red wine and mascarpone risotto. The flavor was out of this world. I literally had to do everything in my power not to grab Thomas’ plate and steal all of his risotto. It was that good. The red wine gives it a really deep flavor and fun color while the mascarpone makes it extra creamy and smooth. I threw on a handful of chives because, well, they are my favorite herb and I feel like they should be on almost everything.

This one was a complete winner. I’d make this again in a heart beat for a fun group dinner. Throw it on the table with a bottle of wine or two and you’re guaranteed a fabulous evening.

Red Wine Mascarpone Risotto

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By:
Gaby Dalkin
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0
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Ingredients

  • 3 tablespoons unsalted butter
  • 2 shallots finely chopped
  • 2 garlic cloves minced
  • 1 cup arborio rice
  • 3/4 cup dry red wine
  • 3 1/2 cups chicken stock
  • 2 tablepspoons mascarpone cheese
  • 1 lemon juiced and zested

Instructions

  • Heat a saute pan over medium heat and add the butter and melt. Add the shallots and garlic and stir for about 3 minutes until fragrant. Add the rice and stir until it just begins to toast.
  • Continue to cook the rice for about 1 more minute and then add the wine. Once the wine has evaporated, add the chicken stock, 1/2 cup at a time. Stir the rice constantly and add another 1/2 cup of stock once the previous addition has been absorbed. Continue this process till you have no more stock.
  • Once all the stock has been absorbed, remove the rice from the heat and add the mascarpone cheese as well as chives, lemon zest and 1 tbsp of lemon juice. Season with salt and stir to combine.
  • Let the risotto sit for 2 minutes and then serve.
Red Wine Mascarpone Risotto: Chef Vision

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21 comments

  1. Monika

    What a beautiful color. Now I have another use for the extra red wine!!

  2. Cassie

    I’m such a risotto fan. It’s one of my favorite things to make, too. The red wine sounds like a perfect addition!

    • Gaby

      I was a white wine risotto kinda gal too! And now the red wine is my latest obsession!

  3. Emilie @ Emilie's Enjoyables

    Isn’t it crazy how fast engagement time goes?? So exciting! And I absolutely love risotto–I don’t love red wine, but I think I’d be willing to give this a try anyway based on how much you loved it πŸ™‚

    • Gaby

      I’m not a red wine drinker either! I totally prefer whites – but the red wine in the risotto is sooooo good! you’ll be a fan πŸ™‚

    • Gaby

      I know! It’s tough to part with the wine πŸ™‚ But so worth it!

  4. Lucy Lean

    I love risotto in all its many forms – and I love adding loads of lemon juice and zest to give it a real bite.