Creamy Mascarpone Risotto with Pink Peppercorns

Mascarpone and Pink Peppercorn Risotto Recipe

If you’re in the mood for a creamy, flavorful risotto that’s both comforting and sophisticated, this Mascarpone and Pink Peppercorn Risotto is the perfect dish. With the rich texture of mascarpone, a gentle hint of pink peppercorn, and a sprinkle of Grana Padano, this risotto is a delightful combination of smooth and aromatic flavors that will elevate any meal.

This recipe serves 4 people and is ideal for a cozy dinner or as a first course for a special occasion. Let’s dive into the ingredients and steps for this deliciously creamy risotto!

Ingredients

Nutritional Information (Approximate per serving)

Instructions

1. Prepare the Broth
   Begin by heating the vegetable broth in a large pot. Allow it to simmer gently on low heat as you prepare the rest of the ingredients. This will ensure the broth is ready when you need it for the risotto.

2. Crush the Pink Peppercorns
   While the broth heats up, take the pink peppercorns and lightly crush them. Place the peppercorns on a cutting board and use the side of a knife blade to apply pressure, releasing the aromatic oils and flavor. Once crushed, roughly grind the peppercorns using a mortar and pestle, or chop them further with the knife.

3. Sauté the Rice
   In a wide, shallow pan, add a generous drizzle of extra virgin olive oil. Heat the oil over medium heat, allowing it to warm up. Add the Carnaroli rice to the pan, stirring to coat the grains evenly with the oil. Add a pinch of salt and half of the crushed pink peppercorns, and toast the rice for 2-3 minutes, stirring frequently. The rice should begin to lightly brown, which will enhance its nutty flavor.

4. Start Cooking the Risotto
   Once the rice is toasted, begin adding the hot vegetable broth, one ladleful at a time. Stir the rice constantly and let it absorb the liquid before adding more broth. This gradual process of adding broth ensures that the rice cooks evenly and releases its starch, resulting in a creamy texture. Continue adding broth until the rice is cooked al dente, which should take about 18-20 minutes.

5. Add Mascarpone and Cheese
   When the risotto is about halfway through its cooking time, stir in the mascarpone. The mascarpone will melt into the rice, creating a silky smooth texture. At this point, also add the freshly grated Grana Padano cheese, which will deepen the risotto’s flavor with its rich, savory taste. Continue stirring to incorporate the mascarpone and cheese.

6. Finish the Risotto
   When the rice is tender but still firm to the bite, and the texture is creamy, add the butter to the risotto. Stir vigorously to melt the butter into the dish, creating a glossy, smooth finish. Taste the risotto and adjust the seasoning with more salt or a little extra pepper, if needed.

7. Garnish and Serve
   Once everything is combined, remove the risotto from the heat. Grate some fresh lemon zest over the top to add a burst of citrusy freshness. Sprinkle the remaining crushed pink peppercorns on top for a touch of color and additional flavor. Drizzle a little extra virgin olive oil to finish off the dish.

Serve the mascarpone and pink peppercorn risotto hot, as a creamy, flavorful first course or as a main dish. This recipe pairs wonderfully with a fresh green salad or roasted vegetables for a complete meal.

This Mascarpone and Pink Peppercorn Risotto will surely become a favorite on your dinner table. The combination of creamy mascarpone and the spicy yet slightly floral flavor of pink peppercorns creates a unique and delightful twist on the classic risotto. It’s simple to make, yet packed with flavor, making it the perfect comfort food for any occasion. Enjoy the rich textures and refined taste of this dish that brings a touch of elegance to every bite.