Apr 5, 2008
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
- Melt the butter with the olive oil in a large pan. Add the shallot and lemon zest and saute until tender.
- Add the rice and stir for 4 minutes.
- Squeeze in the lemon and lime juices.
- Stir in the chicken stock over the next 18 minutes.
- Season with salt and pepper. Stir in the mascarpone and parmesan.
- Serve.
very creamy and nice