Prep 10 mins
Cook 20 mins
A beautiful creamy dish, "the richness of the risotto is a wonderful balance for the smooth texture of salmon" Rob Feenie. I also serve this dish with chicken, pork chops, and sometimes add mushrooms, snow peas, baby carrots and just make a meal of it.
- 4 cups chicken stock (you may only need 3)
- 3 tablespoons olive oil
- 4 large shallots, peeled and finely chopped
- 2 cups arborio rice
- 2 cups dry white wine
- 2 -4 tablespoons parmesan cheese, freshly grated (I have used Asiago or Gruyere in a pinch)
- 3 tablespoons butter, unsalted if you have it
- 4 tablespoons mascarpone cheese
- 1 cup peas, blanched (Use fresh, frozen, or snow peas.)
- 1⁄3 cup parsley or 1⁄3 cup chives
- Place stock in a large pot on medium heat and bring to a gentle simmer. Keep hot.
- In another pot, heat olive oil on medium heat. Saute shallots until translucent (do not brown).
- Add rice and cook for 3 - 4 minutes, stirring until grains are coated with oil.
- Add wine, stir gently and cook until liquid is absorbed.
- Add 1/2 cup of hot stock at a time, bring to a simmer and stir gently; wait until each addition is nearly all absorbed before adding more. Do not stir too often or too hard, as you risk breaking the grains.
- Continue this process until the risotto has cooked approximately 15 minutes. (The ristto should be al dente (firm, but tender), moist, almost creamy.
- Gently stir in Parmesan, butter, and mascarpone.
- Fold in peas and parsley.
- Season to taste with salt and freshly ground white pepper, serve on warm plates.
This risotto is amazing. The addition of the marscapone cheese provides a wonderful texture and flavor. The only problem I had was that this recipe makes enough risotto for it to be the main course of a meal, not a side dish -- I ended up with two-thirds of a dutch oven full of risotto! Not that anyone complained, mind you!!