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Red Wine Mascarpone Risotto

Author: Gaby Dalkin

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.