Risotto with Garlic, Orange Peel and Mascarpone
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 liter vegetable broth
- 2 tablespoon butter
- 4 cloves garlic, finely chopped
- 200 g rice, (risotto rice)
- 120 ml white wine
- 75 g parmesan, freshly rated
- 4 tablespoon mascarpone
- 2 teaspoons orange peel, grated
- 2 teaspoons basil, chopped
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Heat the butter in a pan and sweat the chopped garlic cloves in it over a moderate heat for about 5 minutes. Add the risotto and fry for about 1 minute. Deglaze with white wine and continue cooking until the wine is completely absorbed. Now add the stock in portions and keep stirring. The risotto should be ready after about 20 minutes.
- Finally add the mascarpone and orange peel and let it steep for about 5 minutes. Season to taste with salt and pepper.
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