Mascarpone and Pink Peppercorn Risotto

Recipe Risotto with Mascarpone and Pink Pepper: Creamy and Refined

The risotto with mascarpone is a tasty and refined idea for a dish suitable for everyday meals or special occasions, such as Christmas or New Year's, and even Valentine's Day. Thanks to the delicacy and creaminess of mascarpone and the flavorful, enveloping, and fragrant taste of pink peppercorns, this dish will amaze you with its simple elegance. In this article, we want to share the recipe and all the secrets for a perfect mascarpone and pink pepper risotto!

Risotto with Pink Pepper and Mascarpone

The risotto with mascarpone and pink pepper is a very delicate and refined dish, with a unique creaminess. A first course that will surely amaze your guests with its deliciousness and richness, also because it is very easy to prepare and includes very few ingredients! It is, in fact, a classic risotto, to which pink pepper is added to the sauté, and finally creamed with creamy mascarpone, which will give body and delicacy to the risotto. Discover the great versatility and delicacy of pink pepper, one of the most appreciated peppers in our selection of rare and precious peppers.

If you are looking for a variation, try experimenting with the flavor of other types of exotic and special peppers: why not try, for example, risotto with long pepper, or with Sichuan pepper? They will surely amaze you with their peppery and citrusy flavor, which pairs well with the versatility of two ingredients like rice and mascarpone for a sumptuous and rich dish.

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Description

• Vegetarian: ✔️
• Difficulty: Easy
• Preparation: 10 minutes
• Cooking: 20 minutes
• Servings: 3-4 people

Ingredients

• 350 g Carnaroli Rice
• 200 g Mascarpone
• 50 ml White Wine
• 1 liter Vegetable Broth
• 60 g Parmesan
• 6 g Pink Peppercorns in Grains
• 1 Onion
• Oil to taste
• Salt to taste
• 2 Sprigs of Thyme

Procedure

• The first step is to prepare the vegetable broth, which must be ready before starting the cooking. Once ready, start preparing the sauté: chop the onion, pour the oil into a small pot and add the pink pepper. Heat the oil with the pepper for a few minutes, letting the oil flavor. Strain it and transfer it to the pot where you will cook the risotto.
• To the oil, add the onion, and sauté over low heat, stirring constantly, until the onion is sufficiently golden and flavored. Add the rice and toast over low heat, stirring continuously.
• Deglaze the rice with white wine, letting the alcohol evaporate completely. At this point, start adding the vegetable broth, one ladle at a time, as the previous one is absorbed. Cook until done, then season with salt and add thyme.
• Cream with mascarpone five minutes before the end of cooking, carefully mixing, adding the Parmesan in the last seconds of creaming. In this case, butter is not used, as mascarpone is already very fatty and rich.
• Plate, using pink peppercorns and thyme leaves as decoration.

Tips: Risotto with mascarpone and pink pepper is a very simple and delicate dish, which however lends itself well to special additions that can enrich it and make it a more substantial dish: for example, try adding some crispy bacon, speck or sausage, or even try replacing some of the mascarpone with gorgonzola!

Posted by Terza Luna