Leek-and-Mascarpone Cheese Risotto

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* Exported from MasterCook *

 

Leek-and-Mascarpone Cheese Risotto

 

Recipe By :Cooking Light, April 2000

Serving Size : 8 Preparation Time :0:00

Categories : Meatless Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 cups water

6 cups chopped leek (about 6 large) -- divided

2 cups chopped fresh flat-leaf parsley -- divided

1 cup chopped fresh basil -- divided

1/2 teaspoon salt

6 thyme sprigs

2 carrots -- cut into 1 " thick pieces

2 garlic cloves -- crushed

1 large onion -- cut into 1 " pieces

1 celery stalk -- cut into 1 " pieces

1/4 teaspoon saffron threads

2 tablespoons butter

2 cups uncooked Arborio rice -- or other short-grain rice

1/2 cup dry white wine

1/3 cup (3 ounces) mascarpone cheese

1 teaspoon grated lemon rind

1 teaspoon salt

1/2 teaspoon black pepper

1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese

 

Combine water, 2 cups chopped leek, 1 cup parsley, 1/2 cup basil, 1/2 teaspoon

salt, and next 5 ingredients (salt through celery) in

a large Dutch oven. Bring to aboil over medium heat. Reduce heat; simmer,

uncovered, 35 minutes. Strain broth through a sieve

into a large bowl; discard solids. Reserve 5 1/2 cups broth; reserve remaining

broth for another use.

 

Bring 5 1/2 cups broth and saffron to a simmer in a small saucepan (do not

boil). Keep warm over low heat. Melt butter in a large

saucepan over medium-high heat. Add 4 cups chopped leek, sauté 5 minutes. Add

rice; cook 2 minutes. Add wine; cook 1 minute or

until the liquid is nearly absorbed. Stir in 2 cups broth; cook 5 minutes or

until the liquid is nearly absorbed, stirring

constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until

each portion of broth is absorbed before adding the

next (about 15 minutes total). Add 1 cup parsley, 1/2 cup basil, mascarpone,

lemon rind, slat, and pepper; cook 1 minute or until

mascarpone melts. Sprinkle with Parmesan. Serving size: 1 cup.

 

CALORIES 323 (27% from fat); FAT 9.8g (sat 5.4g, mono 3.1g, poly 0.8g); PROTEIN

7g; CARB 48.7g; FIBER 1.8g; CHOL 21mg; IRON 4.1mg;

SODIUM 589mg; CALC 135mg

 

Cuisine:

" Italian "

Source:

" Deborah Madison "

S(Formatted by):

" KES on 8/29/00 "

Copyright:

" 2000 Southern Living Inc. "

 

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NOTES : Leeks, golden saffron, a touch of lemon, and a few of the first basil

leaves of spring make this a cheeful risotto.

Mascarpone (mas-kar-POHN) is a buttery Italian triple-cream cheese found in many

supermarkets and groumet food shops. Regular cream

chese makes an acceptable, though not as rich substitute.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0