An amazingly delicious and creamy Risotto that’s packed with flavor. A large dollop of Mascarpone cheese gives it a lovely creaminess and in my opinion, this is the tastiest Risotto ever. I developed this recipe over a long period of time and now it has all that I want in a Risotto.
It takes a bit of time to make Risotto by the book, but it’s so worth it. If you’ve only had it at restaurants, it’s a good chance that you haven’t had a “real Risotto” yet. The reason being that most restaurants use an alternate method with par cooked rice instead of the more time consuming Risotto method. That’s also why I make this during weekends or for festive occasions rather than on weekdays.
When I have this dish as a main course I’d say it gives about four servings, but as a side (if you serve it with protein) it serves more. So let’s get to it, here follows the recipe for the base of my amazingly delicious and creamy Risotto. And, also suggestions for how to flavor it in different ways and vary the recipe.
50 g butter
125 g finely chopped shallots
1-2 pressed cloves of garlic
2,5 dl dry white wine (one that you like to drink)
300 g Aborio rice
1 l *broth + 1-2 tbsp of **concentrated broth (chicken or vegetable)
3-4 tbsp Mascarpone
1-2 dl freshly grated parmesan cheese
Black pepper and salt if needed
* You can use ready made broth or follow the instructions of the pack if you use boullion cubes. I make 1 litre of broth by using 1 litre of water and two low sodium boullion cubes. You might want to reduce the the amount of concentrated broth in the recipe if yours isn’t, so it doesn’t become too salty.
** The concentrated broth that I’m using is low sodium, and 1,5 tbsp of it is mixed with 5 dl of waters if you make regular broth. It’s equivalent to 1 boullion cube with the brand that I’m using. But in this instance I add the concentrated broth without any extra water as shown in the ingredient list.
One suggestion is adding 3-4 dl of yellow chantarelles, dark beef broth and concentrated chantarelle broth and serve it with fillet of grass fed organic beef. You can also add chicken, a bit of lemon juice and zest, chicken broth and some Parsley. Another favorite of mine is to add lobster, 200g of asparagus, some dill and lobster broth in the Risotto.
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- Begin by preparing the broth mixed with the concentrated broth and bring it to a boil. If you have chosen to make Risotto with chantarelles then fry these in butter and put aside. The same goes for any other flavoring or recipe variation you choose as well.
- Fry the chopped shallots in butter with pressed garlic and black pepper on medium heat until slightly golden.
- Then add the rice to the mix.
- Add the wine and stirr until the liquid is fully absorbed.
- Continue adding the broth, a little at a time and stir constantly until the liquid is fully absorbed and then add more broth. Repeat the process for about 20 to 30 minutes. The rice grains should be tender but still firm, but of course without being crunchy. So when 6-7 dl of the broth has been absorbed, start tasting. Stop adding the stock earlier even if you have some left if it’s ready. And, the same goes if it’s still crunchy, then add hot water and continue the process until it’s tender. (I have found that this can vary a bit depending on which rice brand I’m using).
- When the risotto is cooked, mix in the flavoring (chantarelles for example), add the Mascarpone cheese and the Parmesan cheese. Season to taste with salt if needed.
- Lastly add some grated parmesan, some decoration if wanted and then serve this amazingly delicious and creamy Risotto.
Have you tried low carb risotto with cauliflower rice?
Low carb Risotto with cauliflower rice is actually my go-to dish when I’m in the mood for a a quick and easy Risotto. It’s great for weekdays and of course if you want to cut down on carbs. So if you haven’t tried this perfect substitute for regular Risotto then do check out my recipe for low carb Risotto with cauliflower rice.