Tomato Risotto
Creamy and flavorful, this tomato and mascarpone risotto features hand-crushed San Marzano tomatoes, white wine, and parmesan for a rich, comforting dish.
Servings 4 servings
Calories 414kcal
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.
Nutrition
Serving: 1Serving | Calories: 414kcal | Carbohydrates: 39g | Protein: 13g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 671mg | Potassium: 390mg | Fiber: 2g | Sugar: 5g | Vitamin A: 579IU | Vitamin C: 8mg | Calcium: 195mg | Iron: 3mg