Ingredients
- 2 cups arborio rice
- 4 cups chicken stock 32oz/950ml, low sodium, warm/hot
- 3-4 cups water hot/boiling
- 1/2 cup mascarpone
- 1 cup sundried tomatoes chopped
- 1 shallot/eschalot finely chopped
- zest and lemon juice from 1 lemon about 2 tbsp of lemon juice
- 2 tbsp unsalted butter
- fresh basil about 3 tbsp chopped
- a pinch of salt to taste
- a pinch of freshly ground black pepper to taste
Instructions
- To a large pan over medium heat, add the unsalted butter and let it melt.
- Once the butter is melted and shimmering, add the finely chopped shallot and saute, stirring, for about 2-3 minutes.
- Add the arborio rice and stir for about 1 minute to toast the rice.
- Turn the heat down to medium-low and add the lemon juice and lemon zest, stirring for a couple of seconds.
- Then start adding (slowly) the hot chicken stock and water while stirring. Add about a cup at a time, stir, and then leave it to absorb for a couple of minutes, then stir again. Repeat the process until the rice has absorbed all the chicken stock and water (about 20-25 minutes).
- Once the risotto is almost ready (about 20-25 minutes), add the chopped sundried tomatoes and the mascarpone, stirring to incorporate them.
- Add the fresh chopped basil last and serve the risotto while hot (with some more basil on top).
Notes
Note 1: You can optionally top the risotto with some freshly grated parmesan.