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.
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.
- 3 cups chicken stock
- 1 (8 oz.) can tomato sauce
- 2 Tbsp. olive oil
- 1/2 cup finely chopped onion
- 1 large clove garlic, minced
- 1 1/2 cups Arborio rice
- 1 cup dry white wine
- 1/2 cup kosher salt
- 1/2 cup mascarpone cheese
- 2 Tbsp. freshly chopped basil
- Freshly ground black pepper, to taste
- In a medium saucepan, combine broth and tomato sauce and heat over low heat until just warmed, 4 to 5 minutes.
- 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.
- Remove the pan from heat and stir in the mascarpone, basil and pepper. Serve immediately.