A delightful twist on classic risotto, featuring creamy mascarpone, aromatic pesto, and a touch of Parmesan for a rich and flavorful dish.
Melt the butter in a non-stick pan over medium heat.
Using unsalted butter allows you to control the saltiness of the dish.
Add the garlic and sauté until fragrant, about 1 minute.
Be careful not to burn the garlic as it can turn bitter.
Stir in the risotto rice and cook for 2 minutes, ensuring the rice is well coated with butter.
Toasting the rice enhances its flavor and helps maintain its texture.
Pour in the white wine and cook until it is mostly absorbed.
Use a good-quality wine for the best flavor.
Gradually add the warm chicken stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
Keep the stock warm to maintain the cooking temperature of the rice.
Once the rice is tender and creamy, stir in the mascarpone, pesto, and Parmesan cheese.
Mix thoroughly to ensure an even distribution of flavors.
Season with salt and black pepper to taste.
Taste the risotto before seasoning to avoid over-salting.
Serve the risotto warm, garnished with extra Parmesan and a sprig of basil if desired.
Presentation matters; garnish enhances the visual appeal of the dish.
