Risotto with Lemons and Mascarpone Cheese by Nancy T. Maar
Making risotto is a Sunday afternoon operation unless you are preparing for a dinner party.
Yields 6 servings; serving size 5 ounces
Calories: 284.40
Protein: 6.2 grams
Carbohydrates: 48.07 grams
Sugar: 1 gram
Fat: 5.76 grams
2 tablespoons unsalted butter
½ Meyer lemon or ¼ regular lemon, peeled, seeded, and chopped
1½ cups Italian short-grain Arborio rice
1 teaspoon salt
1 tablespoon red pepper flakes
½ cup Italian flat-leaf parsley, chopped
5 cups chicken broth
3 tablespoons mascarpone cheese
Heat the butter in a large heavy-bottomed pot over medium heat. Sauté the lemon pieces quickly and add the rice. Stir to coat.
Add the salt, pepper, and parsley. Stir in the broth ½ cup at a time. Add more broth as the rice absorbs the liquid.
As soon as the risotto “talks” to you, add another ½ cup of hot broth. When all of the broth is absorbed, stir in the mascarpone cheese and serve hot.
Something to Say
The key to foolproof risotto is listening to what it has to tell you. Stir until you hear a hiss at the bottom of the pot. This means it's time to add more liquid to the rice. The hiss comes from it drying out. When all of the liquid is absorbed, the risotto is done. And remember, although 5 cups of water or broth seems like a great deal, one-third of it evaporates or is absorbed into the rice.
