Tomato Mascarpone Risotto

Tomato Mascarpone Risotto
Does anyone else feel super fancy when they eat risotto or is it just me? Have I watched too many episodes of Hell’s Kitchen? I think maybe the answer is yes.

I’ve made classic risotto several times with good results but when I saw this recipe, I knew it would be special. And I was so right. It’s been over a week since I made it and I haven’t stopped dreaming about it. And you know how I said earlier that risotto = fancy in my book?

Well, this recipe tastes like some spaghettios got all dressed up for prom. Yep, I loved them as a kid so this totally brought me back. But in a much more sophisticated manner. So so good.
Tomato Mascarpone Risotto
I also equate fancy with romantic so this would totally be a hit for Valentine’s day. Grill a steak or some chicken that has been marinated in balsamic vinaigrette and mix up a simple side salad for a perfectly delicious and romantic meal.

Because I’ve never met a carb I didn’t like, I most definitely would be won over with this starchy goodness.

Tomato Mascarpone Risotto
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  1. 3 cups chicken stock
  2. 1 (8 oz.) can tomato sauce
  3. 2 Tbsp. olive oil
  4. 1/2 cup finely chopped onion
  5. 1 large clove garlic, minced
  6. 1 1/2 cups Arborio rice
  7. 1 cup dry white wine
  8. 1/2 cup kosher salt
  9. 1/2 cup mascarpone cheese
  10. 2 Tbsp. freshly chopped basil
  11. Freshly ground black pepper, to taste
  1. In a medium saucepan, combine broth and tomato sauce and heat over low heat until just warmed, 4 to 5 minutes.
  2. In a large saucepan, heat the olive oil over medium-high heat. Add onion and cook for 3 to 4 minutes, or until softened. Add the garlic and continue cooking for another minute. Stir in the rice and cook until it's glossy in appearance about 2 to 3 minutes. Add the wine, stir and let the liquid evaporate. Stir in the salt. Add the warmed tomato broth 1/2 cup at a time, stirring occasionally. When the broth has just about been completely absorbed by the rice, add another 1/2 cup. Continue to cook and stir and add broth in 1/2 cup increments until all the broth has been absorbed and the risotto is tender but still firm to the bite, 20 to 25 minutes.
  3. Remove the pan from heat and stir in the mascarpone, basil and pepper. Serve immediately.
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