Garlic, Thyme & Mascarpone Risotto Recipe
A creamy, cheesy risotto made with risotto rice, sautéed onions, and a splash of white wine, infused with roasted garlic and thyme. It's finished with a dollop of mascarpone, crunchy toasted almonds, and golden breadcrumbs.
Ingredients
Risotto
- black pepper (to taste)
- 15 grams butter
- 1 stick celery
- 3 sprig fresh thyme
- 4 cloves garlic
- 0.5 tbsp olive oil
- 25 grams parmesan or pecorino cheese
- 120 grams risotto rice
- salt (to taste)
- 2 whole shallots
- 0.5 cube stock cube veg
- 500 ml water
- 100 ml white wine
topping
- 75 grams flaked almonds
- 0.5 tbsp olive oil
- 1 slices brown bread
- salt (to taste)
- black pepper (to taste)
- 30 grams mascarpone cheese
Instructions
- boil the water and add to the stock cube, peel and finely chop the shallot(s), wash and chop the celery, peel and chop the garlic
- add the onions to the frying pan with a 1/4 of the butter and a spot of olive oil, cook for a minute or two
- add the celery to the frying pan and cook till soft, add the garlic to the frying pan
- wash the risotto rice, add the rice to the onions, cook until the rice starts to look transparent
- add the white wine, cook till wine has evaporated, add enough stock to cover the rice then, add the stock to the onions and rice mixture a ladle at a time allowing the stock to be absorbed by the rice , continue adding ladle after ladle until all the stock is used up. when the water is fully incorporated the rice should be cooked, it should be soft on the outside with a slight bite in the middle
- wash and remove the thyme leaves from their stalks, add to the frying pan, cook for a minute or two
- finely grate the parmesan, add the parmesan and the remaining butter to the rice, season with salt and pepper, Stir and then place a lid on the pan, leave for five minutes
- using a food processor blend the bread into fresh breadcrumbs, heat a frying pan, toast the Breadcrumbs and almonds with a little olive oil, season with salt and pepper, cook until golden brown
- serve the risotto in individual bowls, with a dollop of mascapone, and sprinkled with breadcumb mix
Tried this recipe?Let us know how it was!