Risotto with Mascarpone and Pink Peppercorn

Risotto with mascarpone and pink peppercorn is a creamy and delicate dish. The mascarpone, a typical Italian cheese, gives the risotto a unique creaminess, while the pink pepper adds an aromatic and slightly fruity touch. Here is how to prepare this risotto:

Ingredients

• 320 g of Carnaroli rice
• 1 shallot
• 1 knob of butter
• 1 glass of white wine
• Vegetable broth as needed
• 250 g of mascarpone
• Pink peppercorns
• Salt to taste
• Grated Parmesan cheese (optional)
• Extra virgin olive oil

Preparation

1. Finely slice the shallot and sauté it in a large pan with a drizzle of extra virgin olive oil and a knob of butter.
2. Add the rice and toast it for a few minutes until it becomes translucent.
3. Deglaze with a glass of white wine and let the alcohol evaporate.
4. Cook the rice by gradually adding hot vegetable broth, stirring often to prevent it from sticking.
5. Halfway through cooking, start adding the mascarpone by spoonfuls, mixing well to distribute it evenly.
6. Finish cooking and adjust with salt if necessary.
7. When the risotto has reached the desired consistency, turn off the heat and let it rest for a minute.
8. If you like, you can add grated Parmesan cheese to make the risotto even tastier.
9. Finally, serve the risotto decorating each plate with some pink peppercorns slightly crushed with a knife to enhance their aroma.

Curiosity

Pink pepper is not true pepper, but the fruit of a plant native to South America, commonly known as “Peruvian peppertree” or Schinus molle. Its taste is more delicate and less spicy than that of black pepper and it pairs very well with creamy cheeses like mascarpone.

With this recipe, you will have a rich and sophisticated first course that can be perfectly served on special occasions. Enjoy your meal!