Total Time
30mins
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.

Ingredients Nutrition

Directions

  1. Place stock in a large pot on medium heat and bring to a gentle simmer. Keep hot.
  2. In another pot, heat olive oil on medium heat. Saute shallots until translucent (do not brown).
  3. Add rice and cook for 3 - 4 minutes, stirring until grains are coated with oil.
  4. Add wine, stir gently and cook until liquid is absorbed.
  5. 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.
  6. Continue this process until the risotto has cooked approximately 15 minutes. (The ristto should be al dente (firm, but tender), moist, almost creamy.
  7. Gently stir in Parmesan, butter, and mascarpone.
  8. Fold in peas and parsley.
  9. Season to taste with salt and freshly ground white pepper, serve on warm plates.
Most Helpful

5 5

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!!