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Leek And Mascarpone Risotto

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CATEGORY CUISINE TAG YIELD
Vegetables, Meats, Dairy, Grains Worrall tho, Worrall1 1 servings

INGREDIENTS

3 1/2 pt Vegetable or chicken stock
3 oz Unsalted butter
4 Leeks; sliced (white part
; only)
1 ts Chopped thyme leaves
6 oz Mascarpone cheese
2 Onions; finely chopped
1 lb Arborio or cararoni rice
1 Glass dry white wine
3 oz Grated parmesan
4 tb Chopped parsley
Salt and ground black pepper
Sunflower seeds; toasted

INSTRUCTIONS

Melt half the butter in a pan, add the onions, thyme and leeks and sweat
them down for 5-6 minutes. Add the rice and cook until completely coated
with butter.
Pour in the wine, stir then add the stock gradually and cook for about 15
minutes. Then stir in the mascarpone cheese, followed by the parmesan.
Add the chopped parsley and the rest of the butter to give a silky shine to
the dish. Season with ground black pepper and salt and stir again.
Ladle the risotto into a dish and garnish with parsley and toasted
sunflower seeds.
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Converted by MM_Buster v2.0l.

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