Risotto with Mascarpone and Pink Pepper

The risotto with mascarpone and pink pepper is a creamy and delicate dish. Mascarpone, a typical Italian cheese, gives the risotto a unique creaminess while pink pepper adds an aromatic and slightly fruity touch. Here’s how to prepare this risotto:

Ingredients

• 320 g Carnaroli rice
• 1 shallot
• 1 knob of butter
• 1 glass of white wine
• Vegetable broth as needed
• 250 g mascarpone
• Pink peppercorns
• Salt as needed
• grated Parmesan (optional)
• Extra virgin olive oil

Preparation

1. Finely slice the shallot and sauté it in a large pan with a drizzle of extra virgin olive oil and a knob of butter.
2. Add the rice and toast it for a few minutes until it becomes translucent.
3. Deglaze with the glass of white wine and let the alcohol evaporate.
4. Cook the rice by gradually adding the hot vegetable broth, stirring often to prevent it from sticking.
5. Halfway through cooking, start adding the mascarpone a spoonful at a time, stirring well to distribute it evenly.
6. Complete the cooking and adjust the salt if necessary.
7. When the risotto has reached the desired consistency, turn off the heat and let it rest for a minute.
8. If you like, you can add some grated Parmesan to make the risotto even more flavorful.
9. Finally, serve the risotto by decorating each plate with some pink peppercorns lightly crushed with a knife to enhance their aroma.

Fun Fact

Pink pepper is not a true pepper, but the fruit of a plant native to South America, commonly called the “pink pepper tree” or Schinus molle. Its flavor is more delicate and less spicy than that of black pepper and pairs very well with creamy cheeses like mascarpone.

With this recipe, you’ll have a rich and sophisticated first course that can be perfectly served on special occasions. Enjoy your meal!