Risotto mascarpone and pink pepper

Here’s the recipe for a delicious Mascarpone and Pink Pepper Risotto, a creamy and fragrant dish that expertly blends the sweetness of mascarpone with the aromaticity of pink pepper.

Ingredients

• 320 g of risotto rice (such as Arborio or Carnaroli)
• 80 g of mascarpone
• As much vegetable broth as needed
• 1 shallot
• Butter as needed
• Whole pink peppercorns as needed
• Salt as needed
• Dry white wine as needed
• Grated Parmesan cheese (optional)
• Extra virgin olive oil

Preparation

1. Prepare the vegetable broth and keep it warm during the preparation of the risotto.
2. Finely chop the shallot and sauté it in a pan over medium heat with a drizzle of extra virgin olive oil or a knob of butter until it becomes translucent.
3. Add the rice to the pan and toast it for a few minutes, stirring continuously until the grains become slightly translucent.
4. Deglaze with a bit of dry white wine and let the alcohol evaporate.
5. Start adding the hot broth, one ladle at a time, waiting for the rice to absorb almost all the liquid before adding the next. Keep the flame at a medium-low level and continue stirring.
6. Continue adding broth and stirring for about 15-18 minutes, or until the rice is cooked but still al dente.
7. When the rice is almost done, season with salt and add the pink peppercorns, crushing them slightly if you wish for a more intense flavor.
8. Remove the pan from the heat and add the mascarpone, stirring well to create a creamy texture with the risotto.
9. If you like, you can add some grated Parmesan cheese to make the risotto even more flavorful.
10. Let the risotto rest for a minute before serving, to allow the flavors to blend together well.

Mascarpone and Pink Pepper Risotto is a refined and tasty dish, ideal for a special occasion or to surprise your guests with a touch of originality. The mascarpone provides an unmistakable creaminess that perfectly matches the delicate yet distinctive aroma of pink pepper.