Great winter dish that can be served with a lovely piece of pan fried fish, or pan roasted chicken breast, or enjoyed vegetarian as a nice alternative.
Perfectly matched to Campbells Chardonnay Limited Release.
Ingredients:
6 cups vegetable stock
2 lemons (1 zested and juiced – 1 peeled with a potato peeler, yellow part only (for infusing the broth))
2 Tablespoons olive oil
2 Chopped Green shallots
1 clove Minced garlic
1 1/2 cups arborio rice
1/2 cup dry white wine
1 pinch saffron
4 Tablespoons mascarpone cheese
1 cup freshly grated parmesan cheese
A few leaves of fresh basil – torn last minute
Instructions:
- In a medium saucepan, heat the 6 cups vegetable stock , 1 pinch saffron and lemon peels (the yellow part of a lemon peeled with a potato peeler) over medium-low heat. Cover and keep warm.
- In a large pot or skillet, heat the 2 Tablespoons olive oil over medium-high heat. Add the 2 shallots and 1 clove garlic and cook until softened. Add the 1 1/2 cups arborio rice and cook for about 1 minute. Season with salt and pepper.
Add the 1/2 cup wine and cook until absorbed. Add about 2 cups of warm stock and cook, stirring occasionally, until the liquid has absorbed. Add 2 more cups of stock, and continue cooking until absorbed again. Add 1 cup stock and the lemon zest, and cook until absorbed. Taste the rice to see if it's done. If needed, add additional broth and cook for a bit longer. It should have a bite to it, but be creamy in texture.
- Remove from heat and stir in lemon juice, 4 Tablespoons mascarpone cheese and 1 cup parmesan cheese. Season with salt and pepper to taste.
Garnish with basil and additional grated parmesan.
