- Olive oil - 3 items. spoons
- Onions (finely chopped) - 1 glass
- Shallot (finely chopped) - 2 st. spoons
- Arborio rice - 2.5 cups
- Wine white dry - 1/2 cup
- Salt - 1/2 Teaspoon
- Mascarpone - 250 Grams
- Hard cheese - 100 Grams
In the brazier we heat up the olive oil, throw it finely chopped onions (onions and shallots). Fry until the onion is transparent, then add the rice to the brazier. Stir and fry for about 2 minutes. We pour in the wine, evaporate it almost completely. When the wine evaporates almost completely, add a ladle of broth to the brazier. When the broth evaporates almost completely, add a ladle of broth. Repeat the procedure until the rice is ready. To add a broth it is necessary on slightly, on a ladle, if to pour it all at once - nothing will turn out. The readiness of rice is determined by the grandfather's method - we taste it. When the rice is ready, add the mascarpone cheese to the brazier. Continue to cook on medium heat, stir - after only 1-2 minutes mascarpone will melt. When mascarpone melts and mixes with rice, add grated cheese and salt to the brazier. Stir, prepare a minute - and remove from the fire. Since there is a risotto with mascarpone without anything - quite boring, as a side dish, I fried asparagus. We serve risotto with fried asparagus. Pleasant!
Servings: 4