Leek-And-Mascarpone Cheese Risotto Recipe

Name: Leek-And-Mascarpone Cheese Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 8 cups water; 6 cups chopped leek (about 6 large), divided; 2 cups chopped fresh flat-leaf parsley, divided; 1 cup chopped fresh basil, divided; 1/2 teaspoon salt; 6 thyme sprigs; 2 carrots, cut into 1-inch-thick pieces; 2 garlic cloves, crushed; 1 large onion, cut into 1-inch pieces; 1 celery stalk, cut into 1-inch pieces; 1/4 teaspoon saffron threads; 2 tablespoons butter; 2 cups uncooked Arborio rice or other short-grain rice; 1/2 cup dry white wine; 1/3 cup (3 ounces) mascarpone cheese; 1 teaspoon grated lemon rind; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese

Servings: persons

8 cups water
6 cups chopped leek (about 6 large), divided
2 cups chopped fresh flat-leaf parsley, divided
1 cup chopped fresh basil, divided
1/2 teaspoon salt
6 thyme sprigs
2 carrots, cut into 1-inch-thick pieces
2 garlic cloves, crushed
1 large onion, cut into 1-inch pieces
1 celery stalk, cut into 1-inch pieces
1/4 teaspoon saffron threads
2 tablespoons butter
2 cups uncooked Arborio rice or other short-grain rice
1/2 cup dry white wine
1/3 cup (3 ounces) mascarpone cheese
1 teaspoon grated lemon rind
1 teaspoon salt
1/2 teaspoon black pepper
1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese

1
Combine water, 2 cups chopped leek, 1 cup parsley, 1/2 cup basil, 1/2 teaspoon salt, and next 5 ingredients (salt through celery) in a large Dutch oven. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, 35 minutes. Strain broth through a sieve into a large bowl; discard solids. Reserve 5 1/2 cups broth; reserve remaining broth for another use.
2
Bring 5 1/2 cups broth and saffron to a simmer in a small saucepan (do not boil). Keep warm over low heat. Melt butter in a large saucepan over medium-high heat. Add 4 cups chopped leek; saute 5 minutes. Add rice; cook 2 minutes. Add wine; cook 1 minute or until the liquid is nearly absorbed. Stir in 2 cups broth; cook 5 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 15 minutes total). Add 1 cup parsley, 1/2 cup basil, mascarpone, lemon rind, salt, and pepper; cook 1 minute or until mascarpone melts. Sprinkle with Parmesan.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 8 cups water, 6 cups chopped leek (about 6 large), divided, 2 cups chopped fresh flat-leaf parsley, divided, 1 cup chopped fresh basil, divided, and more.

Yes, Leek-And-Mascarpone Cheese Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Leek-And-Mascarpone Cheese Risotto

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