Three Cheese Risotto Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 T. butter (1/2 stick)
4 T. olive oil
1 medium-size yellow onion, finely chopped
3 cloves garlic, finely chopped
2 c. Arborio rice
1 c. white wine
4 c. or more chicken broth, heated
Salt and pepper to taste
1 1/2 c. herbed tomato sauce
6 oz. mascarpone cheese
1/2 c. grated Parmesan cheese
4 slices Provolone cheese
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Directions: |
Directions:Heat the butter and oil in very large pan over medium high heat. Add onion and cook for 5 minutes. Add garlic and cook 1 minute. Add rice, salt & pepper and stir to coat.
Add wine and cook for 2-3 min. Add broth one cup at a time, waiting on each addition until all the liquid has been absorbed, until rice is tender when tasted.
Preheat oven to 350 degrees.
Add tomato sauce and stir to coat. Add mascarpone and Parmesan cheeses and stir till cheese has melted in. Transfer to a baking dish and cover with Provolone cheese. Cover and bake 20 minutes. Uncover and put under broiler for 3 minutes until cheese has browned. Allow to cool 10 minutes before serving. |
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Number Of
Servings: |
Number Of
Servings:4 entree; 6 side |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: I had a really great risotto at a restaurant on Charles Street in Boston, and since it cost $15, I decided to figure out how to make it for myself. I think mine is better!
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