This Tomato and Mascarpone Risotto is rich, creamy, and packed with flavor. Made with San Marzano tomatoes, white wine, and parmesan, it delivers a perfect al dente bite in every spoonful. Comforting, satisfying, and perfect for any occasion.
Of all the risotto recipes on my site, this tomato and mascarpone risotto is my absolute favorite. The combination of hand-crushed San Marzano tomatoes, creamy mascarpone, and parmesan creates the most luxurious texture, while a splash of white wine adds just the right depth. It’s rich yet balanced, and every bite feels like pure comfort—perfect for a cozy night in.
Looking for more risotto recipes? Try my Butternut Squash Risotto, Tomato Risotto, Seafood Risotto, and Spring Risotto.
Jump to:
🌟 Why You'll Love this Recipe
- Rich, Creamy Texture – The combination of mascarpone and parmesan melts into the risotto, creating an ultra-smooth, luxurious bite.
- Deep, Savory Flavor – San Marzano tomatoes and white wine add just the right balance of sweetness and acidity, making every spoonful irresistible.
- Foolproof & Comforting – With simple ingredients and a straightforward method, this risotto is easy to master and perfect for a cozy, satisfying meal.
🥘 Ingredients
- San Marzano Tomatoes – These whole, hand-crushed tomatoes bring a naturally sweet, rich depth to the risotto, creating a perfectly balanced tomato base with just the right amount of acidity.
- Arborio Rice – This short-grain risotto rice has a high starch content, giving the dish its signature creamy texture while maintaining a satisfying al dente bite.
- White Wine – A splash of dry white wine enhances the risotto with subtle acidity and depth, complementing the richness of the mascarpone and parmesan.
- Chicken Stock – Slowly absorbed by the rice, hot stock infuses the risotto with a savory backbone, ensuring each bite is packed with flavor.
- Mascarpone Cheese – This Italian cheese adds a luxurious, velvety smoothness to the risotto, making it incredibly creamy and rich.
- Parmesan Cheese – A generous amount of parmesan brings a salty, nutty depth, tying all the flavors together and adding that final touch of indulgence.
See recipe card for quantities.
🔪 Step by Step Instructions
Sauté the Shallot: Heat olive oil and 1 tablespoon of butter in a heavy-based saucepan over medium heat. Add the chopped shallot and cook for about 3 minutes, stirring occasionally, until softened.
Add the Garlic: Stir in the crushed garlic and cook for about 30 seconds, until fragrant.
Cook the Tomatoes: Pour in the hand-crushed San Marzano tomatoes with their juices. Stir well and let them cook for about 3 minutes, breaking them down further with a wooden spoon.
Toast the Rice: Add the arborio rice and stir to coat in the tomato mixture. Cook for 1–2 minutes, stirring frequently, until the edges of the rice become slightly translucent.
Deglaze with Wine: Pour in the white wine and stir constantly until mostly absorbed, about 2 minutes.
Heat the Stock: In a separate saucepan, warm the chicken stock over medium-low heat.
Add the Stock Gradually: Using a ladle, add one scoop of hot stock to the risotto at a time, stirring frequently. Once the stock is mostly absorbed, add another ladle. Continue this process for about 18–20 minutes, until the rice is tender and creamy.
Finish with Cheese and Butter: Remove the pan from heat and stir in the remaining 2 tablespoons of butter, mascarpone cheese, and parmesan cheese. Mix until fully incorporated.
Season and Serve: Taste the risotto and season with salt as needed. Spoon into bowls and garnish with additional parmesan and fresh herbs if desired.
👩🏼🍳 Chef's Tips
- Use Arborio Rice for a Creamy Texture – The higher starch content of arborio rice creates a luxuriously creamy risotto while maintaining the perfect al dente bite. For an even richer result, you can also try carnaroli rice or vialone nano.
- Add Hot Stock a Ladle at a Time – Slowly incorporating hot stock ensures the risotto rice absorbs liquid evenly, preventing it from becoming mushy. Stir frequently with a wooden spoon to help release starch for a creamy texture.
- Balance the Flavors with White Wine and Parmesan – A glass of wine adds depth and acidity, balancing the richness of mascarpone risotto. Finish with parmesan cheese and a pinch of salt to enhance the lovely flavor of the tomato risotto.
💭 Recipe FAQs
Yes! While arborio rice is the most common choice, carnaroli rice and vialone nano both have a higher starch content, making them excellent alternatives for a creamy texture. Carnaroli rice holds its shape well, while vialone nano absorbs liquid beautifully, creating a slightly silkier finish. No matter which you choose, be sure to stir often and add hot stock gradually for the best results.
🥣 Storage & Reheating
Refrigerate: Let the tomato and mascarpone risotto cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
Reheat: Warm the risotto in a heavy-based saucepan over medium heat, adding a splash of water or extra stock to loosen the creamy texture. Stir frequently until heated through.
Next Day Tip: The risotto rice will continue to absorb moisture as it sits, so add a little hot water or chicken stock when reheating to bring back its creamy consistency.
Freezing (Not Recommended): Due to its high starch content, creamy risottos don’t freeze well, as the texture can become grainy. It’s best enjoyed fresh or reheated within a few days.
🌿 Related Recipes
🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Tomato Risotto
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Meghan It Up.
Equipment
- Medium Dutch oven or deep skillet
- Cutting board
- Sharp knife
- Measuring spoons
- Measuring Cups
- Wooden spoon or spatula
- Ladle
- Small saucepan (for heating stock)
Ingredients
- 2 tablespoons olive oil
- 3 tablespoons butter divided
- 1 shallot chopped
- 2 cloves garlic smashed and peeled
- 1 28 oz can whole San Marzano tomatoes crushed by hand
- 1 cup arborio rice or carnaroli rice
- ½ cup dry white wine
- 4 cups chicken stock
- ¼ cup mascarpone cheese
- 1 cup grated parmesan cheese plus more for garnish
- Salt to taste
- 2 tablespoons chives diced (optional for garnish)
Instructions
- Sauté the aromatics: Heat olive oil and 1 tablespoon butter in a medium Dutch oven over medium heat. Add the chopped shallot and cook until softened, about 3 minutes. Add the garlic and cook for an additional 30 seconds, until fragrant.
- Cook the tomatoes: Add the hand-crushed San Marzano tomatoes with their juices to the pan. Stir well and cook for about 3 minutes, breaking down the tomatoes further with the back of a spoon.
- Toast the rice: Stir in the arborio rice and cook for 1–2 minutes, until the edges of the rice become slightly translucent.
- Deglaze with wine: Pour in the dry white wine, stirring constantly until mostly absorbed, about 2 minutes.
- Warm the stock: In a separate saucepan, heat the chicken stock over low heat.
- Add broth gradually: Add one ladle of warm stock at a time, stirring constantly. Once mostly absorbed, add another ladle. Repeat until the rice is tender and creamy (about 18–20 minutes.)
- Finish the risotto: Remove from heat and stir in the remaining 2 tablespoons butter, mascarpone cheese, and grated parmesan cheese. Season with salt to taste and mix until fully incorporated and creamy.
- Serve: Spoon the risotto into shallow bowls. Garnish with additional parmesan cheese and chopped chives, if desired.
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Lauren
This is probably the best risotto I've every had! So much flavor!