Risotto With Pesto And Mascarpone Recipes

PESTO RISOTTO

Steps:

• Add oil to a medium skillet. Add rice and toast until lightly golden brown about 2 minutes.
• Pour in wine and cook for 1-2 minutes or until most of the wine is absorbed.
• Pour in warm chicken broth 1/2 cup at a time until liquid is absorbed. (Keep chicken stock warm in a saucepan) Stir rice occasionally. Cook for 20-30 minutes or until all of the chicken stock is absorbed.
• Add in butter and stir until melted.
• Take off of heat and add in Parmesan cheese, lemon juice and pesto. Stir to combine and serve immediately.

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.

RISOTTO WITH PESTO AND PEAS

Steps:

• Make the broth: Bring 6 cups water and 1 teaspoon salt to a simmer in a medium saucepan over medium heat. Add the leeks and cook until tender, 3 to 4 minutes; remove with a slotted spoon to a bowl. Adjust the heat to keep the broth at a gentle simmer.
• Meanwhile, heat 1 tablespoon butter in a wide saucepan over medium-high heat. Add the rice and cook, stirring, 1 minute. Add the wine and cook, stirring, until almost evaporated, about 1 more minute.
• Add 2 cups of the hot leek broth to the rice; cook, stirring occasionally, until almost absorbed, about 6 minutes (adjust the heat to keep the risotto at a simmer). Add 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes. Add the leeks, peas and 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes. Taste the rice: If it is not fully cooked, add a little more broth and continue to cook, stirring, until al dente.
• Stir in the ham and remaining 1 tablespoon butter. Remove from the heat; stir in 2/3 cup pesto, the mozzarella and Parmesan. Season with salt. Divide among bowls and top with the remaining pesto.

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.

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.

EASY PESTO RISOTTO

Steps:

• Make the homemade pesto by combining the first four ingredients in a food processor until they have made a rough paste. With the machine running, slowly add the oil. Salt and pepper to taste. If the sauce seems dry (it should be a thick paste), add a bit more oil.
• In a large heavy saucepan, melt 2 tablespoons of butter on low.
• Add onion and cook until soft and translucent.
• Raise heat to medium and add rice, stirring** until the rice looks chalky and you can see a white dot in the center of the grains (3-5 minutes).
• Stir** in one cup of chicken stock. When the stock is absorbed, stir** in another cup. Repeat this for the third cup of stock as well.
• Begin adding the stock 1/2 cup at a time, along with 1 tablespoon of pesto. Stir** continuously until the stock is absorbed. Keep repeating this process and start tasting the risotto. The rice should be tender yet slightly firm to the bite - taking care to not overcook the rice. Adjust more or less pesto with each tasting, to your preferences.
• Remove the risotto from the heat when it is almost, but not quite done.
• Fold in 1 tablespoon of butter, then gently fold in the Parmesan cheese.
• Add salt and pepper to taste.
• Enjoy this pesto risotto!

RISOTTO WITH PESTO AND MASCARPONE

Steps:

• Melt the butter in a non-stick pan.
• Add the garlic and cook lightly for about a minute.
• Over a low heat, add the rice and saute for a couple of minutes, stirring to make sure the rice is coated in butter.
• Add the white wine and let it absorb.
• While the rice is absorbing the wine, heat your chicken stock (this can be done at an earlier stage and kept warm if you prefer). Add the chicken stock 1/2 a cup at a time, stirring occasionally. Each time, make sure the stock is mostly absorbed before you add more or it will be a very runny risotto! The non-stick pan is important for this stage, so the rice doesn't stick when the stock is low.
• When the stock is all absorbed, taste the risotto to make sure the rice is tender (if not, add another 1/4 cup of stock).
• Then stir in the mascarpone and pesto. Stir until completely mixed in.
• Season with salt and pepper to taste, and serve.

PASTA WITH PESTO & MASCARPONE

Steps:

• On low heat, add about 1-2 tablespoons of olive oil to a pan and cook garlic until translucent. Pour into bowl of food processor or mini blender.
• Add everything but the basil leaves and salt to the bowl of a food processor and blitz until smooth.
• Add the basil leaves and blend again. Taste, add salt as necessary and mix again, taste and adjust more if needed. Set aside.
• Bring a large pot of water to a boil, 4 quarts or 2 litres per pound. You want plenty of water - pasta needs to move around or it will become mushy. If you do not have a large pot, use two small ones.
• Add a generous amount of salt (about 1/4 cup) - or a general rule is one heaping tablespoon for each cup of water. The water should be "slightly less salty than the sea."
• Add the preferred pasta shape to the water. Set a timer for 5 minutes and then taste every 30 seconds until properly cooked. You want the pasta l dente (slightly chewy and less resistant to the bite).
• Before removing pasta, take a mug full of the pasta water to use later in the sauce. The starch from the water helps bind the sauce to the pasta.
• Remove immediately and drain.
• In a large saucepan over medium heat, place the pesto and gently heat. Add the mascarpone and few tablespoons of the pasta water, mix together well.
• Add the cooked pasta to the pan and toss well, coating all pieces and adding more of the starchy water if necessary.
• Scoop pasta into a large serving bowl or individual bowls, sprinkle with some extra cheese and garnish with fresh basil leaves.
• Garnish with halved cherry tomatoes that have been tossed with a little salt and olive oil.