Truffle and Mascarpone Risotto

Ingredients:

• 1 cup Arborio rice
• 4 tbsp butter
• 1 small onion, finely chopped
• 3 cups chicken or vegetable stock
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• 2 tbsp black truffle paste or minced truffles
• 1/4 cup mascarpone cheese
• Salt and pepper to taste

Instructions:

1. Heat the stock in a saucepan and keep it on low heat.
2. Melt the butter in a separate large sauté pan over medium heat.
3. Add the onions and cook until translucent, about 3 to 4 minutes.
4. Add the rice to the pan and stir until the grains are coated in butter and slightly toasted, about 3 minutes.
5. Pour in the white wine and cook until the wine has evaporated and the rice has absorbed it.
6. Add a ladleful of the hot stock to the rice and stir until it has been absorbed. Repeat this process, one ladleful at a time, until the rice is creamy and cooked al dente.
7. Stir in the Parmesan cheese, black truffle paste, and mascarpone cheese.
8. Season with salt and pepper to taste.
9. Cover the pan and let it rest for 2 to 3 minutes.
10. Serve hot with additional Parmesan cheese and truffle shavings if desired.

Verdict:

This Truffle and Mascarpone Risotto is a rich and luxurious dish that is perfect for special occasions or a date night at home. The creamy risotto is infused with the earthy flavor of truffles and the richness of mascarpone cheese, making each bite a decadent delight. It pairs well with a crisp green salad or a glass of white wine.

Enjoy!