Roasted Garlic Mascarpone Risotto
Rich and creamy, this roasted garlic mascarpone risotto has a velvety texture and a subtle roasted garlic flavor.
Servings 3 people
Ingredients
- 2 bulbs of garlic
- olive oil
- 4 1/2 - 5 cups chicken broth
- 1/2 lemon
- 3 tbsp butter
- 4 garlic cloves minced
- 1 shallot minced
- 1 cup arborio rice
- 6 oz mascarpone cheese
Instructions
- Begin by roasting the garlic: preheat the oven to 400℉. Slice the tops off the garlic bulbs and drizzle them with olive oil. Wrap each bulb in aluminum foil and roast for 25–30 minutes, until the garlic is soft and fragrant.
- Heat the broth and lemon juice over medium heat. Once at a low simmer, either turn off the heat or keep the broth on low while you cook the risotto.
- Add and melt 3 tbsp of butter to your wide pan over medium-low heat. Once hot add in your minced shallots and garlic. Cook for 2-3 minutes, until soft and fragrant but not brown.
- Add the unwashed risotto rice and toast for another 3 minutes, mixing every 20-30 seconds to ensure even toasting.
- Add the first round of broth. Depending on the pan, add enough broth to just cover the risotto (about 1 to 1 1/2 cups). Give it a quick stir and a shake to ensure all grains are covered, then cook until the rice absorbs most of the broth.
- Stir 2-3 times during each round of broth. Don’t worry if you stir more often. After the first round, taste the broth (avoiding the rice) to check the seasoning. If it needs salt, start with a heavy pinch (about 1/4 teaspoon) and adjust as needed when the risotto is closer to being done.
- Continue to add the broth until the grains of rice are al dente (not al dente yet? keep adding broth). The risotto should be loose, but not completely soupy. Once at this stage, squeeze out the roasted garlic and crush with the back of a spoon.
- Once incorporated add in the mascarpone cheese and mix until combined. The risotto should still be a bit loose at this point, don't worry it'll come together in just a few minutes. Serve immediately.