Franca's Notes:
Expand5 carrots shredded Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
1 medium onion finely chopped Ask a question about this ingredient
1/2 cup cup dry white wine Ask a question about this ingredient
1 1/2 cup cups uncooked Arborio rice Ask a question about this ingredient
7 cups chicken stock Ask a question about this ingredient
250 gram container mascaropone cheese (preferably Polenghi) Ask a question about this ingredient
6 tablespoons freshly grated Parmesan cheese Ask a question about this ingredient
freshly ground black pepper to taste Ask a question about this ingredient
1. Melt butter in a heavy-bottomed stock pot over medium heat. Sauté onions and carrot in butter until softened but not browned, about 5-7 minutes.
Ask a question about this stepAdd white wine & evaporate almost fully.
Ask a question about this stepStir the rice until translucent, about 2 minutes.
Ask a question about this stepAdd 1 cup of stock; stirring until liquid is almost completely absorbed. Repeat this process with remaining broth, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
Ask a question about this stepStir in mascarpone, 3 tablespoons Parmesan until cheeses are incorporated & risotto is creamy.
Ask a question about this stepSeason to taste with black pepper. Divide risotto among 6 bowls, and sprinkle with remaining cheese. Enjoy!
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Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
