Grace
03-25-2001, 05:37 PM
I had some Mascarpone cheese to use up (leftover from that great smoked salmon and mascarpone pizza recipe!). I did a search in my CookWare and came up with this recipe. I just made this tonight for dinner, and it was OUTSTANDING!!! I must say that I cheated though, and used canned chicken broth instead of making the homemade broth as per the recipe. Making the homemade broth would probably only make it even better. Easily something I would serve to guests. I give it a 9.5. My husband hasn't eaten yet, so no rating from him, but I can't imagine he won't like it.
Here's the recipe:
CookWare(tm) from Cooking Light(r)
Leek-and-Mascarpone Cheese Risotto
SOURCE: Cooking Light YEAR: April 2000 PAGE: 166
INGREDIENTS FOR 8 SERVINGS:
8 cups water
6 cups chopped leek (about 6 large), divided
2 cups chopped fresh flat-leaf parsley, divided
1 cup chopped fresh basil, divided
1/2 teaspoon salt
6 thyme sprigs
2 carrots, cut into 1-inch-thick pieces
2 garlic cloves, crushed
1 large onion, cut into 1-inch pieces
1 celery stalk, cut into 1-inch pieces
1/4 teaspoon saffron threads
2 tablespoons butter
2 cups uncooked Arborio rice or other short-grain rice
1/2 cup dry white wine
1/3 cup (3 ounces) mascarpone cheese
1 teaspoon grated lemon rind
1 teaspoon salt
1/2 teaspoon black pepper
1/3 cup (1-1/2 ounces) grated fresh Parmesan cheese
INSTRUCTIONS:
Leeks, golden saffron, a touch of lemon, and a few of the first basil leaves
of spring make this a cheerful risotto. Mascarpone (mas-kar-POHN) is a buttery
Italian triple-cream cheese found in many supermarkets and gourmet food shops.
Regular cream cheese makes an acceptable, though not as rich, substitute.
1. Combine water, 2 cups chopped leek, 1 cup parsley, 1/2 cup basil, 1/2
teaspoon salt, and next 5 ingredients (salt through celery) in a large Dutch
oven. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, 35
minutes. Strain broth through a sieve into a large bowl; discard solids.
Reserve 5-1/2 cups broth; reserve remaining broth for another use.
2. Bring 5-1/2 cups broth and saffron to a simmer in a small saucepan (do not
boil). Keep warm over low heat. Melt butter in a large saucepan over
medium-high heat. Add 4 cups chopped leek; saute 5 minutes. Add rice; cook 2
minutes. Add wine; cook 1 minute or until the liquid is nearly absorbed. Stir
in 2 cups broth; cook 5 minutes or until the liquid is nearly absorbed,
stirring constantly. Add remaining broth, 1/2 cup at a time, stirring
constantly until each portion of broth is absorbed before adding the next
(about 15 minutes total). Add 1 cup parsley, 1/2 cup basil, mascarpone, lemon
rind, salt, and pepper; cook 1 minute or until mascarpone melts. Sprinkle with
Parmesan. Yield: 8 servings (serving size: 1 cup).
NUTRITIONAL INFORMATION:
CALORIES 323 (27% from fat); FAT 9.8g (sat 5.4g, mono 3.1g, poly 0.8g);
PROTEIN 7g; CARB 48.7g; FIBER 1.8g; CHOL 21mg; IRON 4.1mg; SODIUM 589mg; CALC
135mg
Here's the recipe:
CookWare(tm) from Cooking Light(r)
Leek-and-Mascarpone Cheese Risotto
SOURCE: Cooking Light YEAR: April 2000 PAGE: 166
INGREDIENTS FOR 8 SERVINGS:
8 cups water
6 cups chopped leek (about 6 large), divided
2 cups chopped fresh flat-leaf parsley, divided
1 cup chopped fresh basil, divided
1/2 teaspoon salt
6 thyme sprigs
2 carrots, cut into 1-inch-thick pieces
2 garlic cloves, crushed
1 large onion, cut into 1-inch pieces
1 celery stalk, cut into 1-inch pieces
1/4 teaspoon saffron threads
2 tablespoons butter
2 cups uncooked Arborio rice or other short-grain rice
1/2 cup dry white wine
1/3 cup (3 ounces) mascarpone cheese
1 teaspoon grated lemon rind
1 teaspoon salt
1/2 teaspoon black pepper
1/3 cup (1-1/2 ounces) grated fresh Parmesan cheese
INSTRUCTIONS:
Leeks, golden saffron, a touch of lemon, and a few of the first basil leaves
of spring make this a cheerful risotto. Mascarpone (mas-kar-POHN) is a buttery
Italian triple-cream cheese found in many supermarkets and gourmet food shops.
Regular cream cheese makes an acceptable, though not as rich, substitute.
1. Combine water, 2 cups chopped leek, 1 cup parsley, 1/2 cup basil, 1/2
teaspoon salt, and next 5 ingredients (salt through celery) in a large Dutch
oven. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, 35
minutes. Strain broth through a sieve into a large bowl; discard solids.
Reserve 5-1/2 cups broth; reserve remaining broth for another use.
2. Bring 5-1/2 cups broth and saffron to a simmer in a small saucepan (do not
boil). Keep warm over low heat. Melt butter in a large saucepan over
medium-high heat. Add 4 cups chopped leek; saute 5 minutes. Add rice; cook 2
minutes. Add wine; cook 1 minute or until the liquid is nearly absorbed. Stir
in 2 cups broth; cook 5 minutes or until the liquid is nearly absorbed,
stirring constantly. Add remaining broth, 1/2 cup at a time, stirring
constantly until each portion of broth is absorbed before adding the next
(about 15 minutes total). Add 1 cup parsley, 1/2 cup basil, mascarpone, lemon
rind, salt, and pepper; cook 1 minute or until mascarpone melts. Sprinkle with
Parmesan. Yield: 8 servings (serving size: 1 cup).
NUTRITIONAL INFORMATION:
CALORIES 323 (27% from fat); FAT 9.8g (sat 5.4g, mono 3.1g, poly 0.8g);
PROTEIN 7g; CARB 48.7g; FIBER 1.8g; CHOL 21mg; IRON 4.1mg; SODIUM 589mg; CALC
135mg