For a comforting dish that’s bursting with rich, creamy flavours, this Tomato & Mascarpone Risotto is exactly what you need.
Ingredients:
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 cup Arborio rice
- 400g canned tomatoes (whole or chopped)
- 750 ml vegetable or chicken stock (warm)
- 1/2 cup dry white wine (optional)
- 100g mascarpone cheese
- Salt and pepper to taste
- Fresh basil leaves (optional, for garnish)
- Grated Parmesan cheese (optional, for serving)
Method:
Prepare the ingredients:
Begin by heating your stock in a saucepan over low heat to keep it warm. In a large pan or wide skillet, heat the olive oil over medium heat. Add the chopped onion and cook for about 3-4 minutes until soft and translucent.
Add garlic and rice:
Stir in the minced garlic and cook for another minute until fragrant. Add the Arborio rice to the pan, stirring to coat it in the oil and onion mixture. Toast the rice for about 2-3 minutes, allowing it to absorb the flavours.
Incorporate the tomatoes:
Add the canned tomatoes (with their juices) to the pan. Break the tomatoes up with your spoon and let them simmer for 3-4 minutes, so they begin to soften and combine with the rice. This will give the risotto a lovely tomato base.
Add the stock:
Begin adding the warm stock, one ladleful at a time. Stir the rice frequently, allowing each ladle of stock to be absorbed before adding the next. Continue this process until the rice is cooked through and creamy, about 18-20 minutes. The rice should be tender but still slightly al dente.
Finish with mascarpone:
Once the rice is cooked to your liking, remove the pan from heat. Stir in the mascarpone cheese until it melts into the risotto, creating a rich and creamy texture. Taste and adjust seasoning with salt and pepper as needed.
Serve and garnish:
Spoon the risotto into bowls and garnish with fresh basil leaves and a sprinkle of Parmesan cheese, if desired. Serve hot and enjoy the comforting, creamy goodness.
Tips for Perfect Tomato & Mascarpone Risotto:
Stock temperature: Make sure your stock is warm when added to the rice. Cold stock can shock the rice and interrupt the cooking process.
Constant stirring: Stirring the risotto frequently helps release the rice’s natural starches, giving it that creamy consistency we all love.
Mascarpone: If you don’t have mascarpone on hand, you can substitute it with cream cheese or even ricotta, but the mascarpone adds a unique richness that’s hard to replicate.
Customising: Feel free to add in other vegetables like spinach or zucchini for added texture and flavour.
This Tomato & Mascarpone Risotto is a cosy, satisfying dish that combines the best of both worlds: the bright, fresh flavour of tomatoes and the smooth, indulgent richness of mascarpone cheese. It’s easy to make, requires just a handful of ingredients, and serves as a perfect comfort meal for any day of the week. Whether you’re a risotto expert or a first-time cook, this recipe guarantees creamy perfection in every bite. With a prep time of just 10 minutes and a cooking time of 25 minutes, you’ll have a delicious meal ready to enjoy in no time. Give it a try, and you may find yourself making this comforting dish over and over again!
Enjoy it outside in the sunshine (hopefully it’s a nice sunny day where you are), in your favourite spot in the garden, or beneath the shade of a tree!
Take a look at other recipe ideas. If you’re not a lover of mushrooms, you can always try our creamy Seafood risotto recipe!