Citrus Mascarpone Risotto

  • the zest of 1 lemon
  • the juice of half a lemon
  • the juice of half a lime
  • 3 1/2 cups chicken stock
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 heaping tbsp mascarpone
  • 1/3 cup grated parmesan
  • 1 shallot, minced
  • 1 cup arborio rice
  • sea salt and cracked pepper
  1. Melt the butter with the olive oil in a large pan.  Add the shallot and lemon zest and saute until tender.
  2. Add the rice and stir for 4 minutes.
  3. Squeeze in the lemon and lime juices.
  4. Stir in the chicken stock over the next 18 minutes.
  5. Season with salt and pepper.  Stir in the mascarpone and parmesan.
  6. Serve.

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