Risotto with Mascarpone and Pink Pepper

Method5 steps · about 30 min

1. 1

   Step 1: Heat the vegetable broth (2 l) and keep it hot. Crush and chop the pink peppercorns (4 g). Heat a drizzle of oil in a large pan and add the Carnaroli rice (320 g).

   Uses 320 g Carnaroli rice · 2 l vegetable broth · 4 g pink peppercorns · Extra virgin olive oil to taste

2. 2

   Step 2: Add a pinch of salt and half the prepared crushed pink pepper, 2 g. Toast the rice, stirring, then cover with hot broth. Simmer, stirring often and adding more prepared hot broth as needed.

   Uses Fine salt to taste · 320 g rice added to heated drizzle oil · 2 g of 4 g total crushed pink pepper · part of 2 L hot broth added to cover rice

3. 3

   Step 3: About halfway through the rice package cooking time, stir in the mascarpone. Continue cooking and adding the remaining hot broth a little at a time until the rice is tender, then turn off the heat.

   Uses 180 g mascarpone cheese · toasted rice cooked about half its package duration in hot broth · remaining broth from 2 L total added gradually as needed

4. 4

   Step 4: Rest the prepared cooked risotto off the heat for about 2 minutes. Add the remaining prepared 2 g pink pepper, grated Grana Padano, butter (40 g) and grated lemon zest.

   Rest before final creaming · 2 minUses 40 g butter · 40 g Grana Padano PDO · lemon zest (zest of 1 lemon) · rice finished until tender with 180 g mascarpone · remaining 2 g crushed pink pepper from 4 g total

5. 5

   Step 5: Finish the prepared risotto with a drizzle of olive oil, stir vigorously and serve.

   Uses Extra virgin olive oil to taste · cooked mascarpone rice rested 2 minutes then pink pepper butter 40 g Grana 40 g lemon zest added