In Which There Is More Risotto

If you haven’t noticed by now, we LOVE risotto. The Boy in particular – if risotto is on a menu, he has to order it (if it involves rabbit and cheese, so much the better). So when we saw this red wine mascarpone risotto recipe on What’s Gaby Cooking, there was no question that one way or another, we would be eating it.

First off, you sauté shallots and garlic before “toasting” the rice in the same pan…

Sautéing the shallots and garlic.

Then, as you do with risotto, you keep adding liquid – chicken stock here, though you start with red wine, which gives it a lovely purply color. Although we’ve got a ton of wine, we seem to constantly be buying more “for cooking,” since we don’t want to use the “good” wine in dinner. Of course, then I end up drinking the “cooking” wine anyway (sometimes out of the bottle, shh!)…oh, well.

Pretty purple rice.

At the end, you add the cheese – the key, of course – and lemon and chives. The resulting risotto was creamy and surprisingly lemony, even more so than red wine-y or mascarpone-y. It was yummy, but we both wished for a hint more cheese and wine flavors. Still, quite easy and a lovely dinner!


Red Wine Mascarpone Risotto
From What’s Gaby Cooking

People always say risotto is difficult, it’s scary, it doesn’t turn out. But if you’re cooking for two or three people, it’s not so bad! And it is so decadently delicious. I also love that, as with this red wine-lemon-mascarpone twist, you can customize risotto with as many variations of flavor as you like. So invest in some arborio rice and get cooking! (Also, this can go vegetarian if made with vegetable broth.)

Yield: 3-4 Servings


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

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.


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