Cooked - Sungold Risotto

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Sungold Risotto

1.0

¼ cup extra virgin olive oil

1 small shallot, finely chopped

2 garlic cloves, thinly sliced

2 cups Sungold tomatoes

½ cup dry white wine

1 ½ cups Arborio rice

4 cups warm stock (I used vegetable)

1 cup grated Parmigiano-Reggiano, plus more for garnish

½ cup mascarpone

2 tablespoons butter

Kosher salt and black pepper, to taste

Fresh basil, for garnish

Heat olive oil in a large saucepan over medium heat.
Add shallot and cook until softened, about 3-4 minutes.
Add garlic and cook until fragrant, about 1 minute.
Add Sungold tomatoes and cook until they burst, about 5-7 minutes.
Add Arborio rice and toast for 1-2 minutes.
Pour in white wine and stir until absorbed.
Add warm stock one ladleful at a time, stirring constantly until absorbed before adding the next.
Continue until rice is creamy and al dente, about 18-20 minutes.
Stir in Parmigiano-Reggiano, mascarpone, and butter.
Season with salt and pepper to taste.
Garnish with fresh basil and extra Parmigiano-Reggiano.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍚Risotto

Cuisine🇮🇹Italian

Occasions📆Everyday🎉Special Occasion

Season☀️Summer

DifficultyMedium ⏰ 30m

Created 5 weeks ago

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