Friday, January 14, 2011

Risotto with Tomato and Mascarpone Cheese..

Italians have been growing rice since a very a long time, and have found out many ways to prepare it. The best known is the Risotto, which is a Delicious alternative to Pasta.  It is a class of Italian dishes of rice cooked in broth to a creamy consistency. the broth can be fish based, meat based or vegetable broth.
This one is cooked with Italian Arborio Rice in a creamy, tangy Mascarpone Sauce with crisp Asparagus and cherry tomatoes- The Perfect Main Course....

50ml extra virgin Olive oil
40g onions(chopped)
320g Arborio Rice or Kolam rice
Salt to taste
1 tsp black pepper powder
2l vegetable stock
100ml tomato puree
60g Cherry tomatoes (blanched)
100g Asparagus (parboiled)
120g Mascarpone cheese or cheddar
50g Butter
50ml White Wine
60g Parmesan cheese (grated) to garnish
1 tsp Basil leaves chopped and fried  (to garnish)

  • Heat 30ml olive oil in a pan and saute the onions till golden brown.
  • Add the rice, salt and pepper. saute them well.
  • Gradually add the vegetable stock, stirring continuously with a wooden spoon.
  • Add the tomato puree and cherry tomatoes when the rice is half cooked.
  • Remove the Risotto from heat and add the asparagus, mascarpone, cheese butter and wine.
  • Mix them well
  • Sprinkle the remaining olive oil on top of it.
  • Garnish it with grated Parmesan cheese and basil leaves.
  • Serve hot

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