Ingredients (x4 serves):
- 360 g Arborio rice by Riso Scotti
- 1l vegetable broth
- 15 g butter
- ½ small onion, finely chopped
- 100 ml white wine
- 150 g mascarpone cheese
- 2 teaspoons fresh thyme leaves, divided
- 3-4 thyme sprigs
- Zest of 1 lime
- Salt & freshly ground black pepper
- Freshly grated Parmigiano Reggiano, to taste
I start by dry-roasting the Arborio rice with no fat in the pan: it’s ready when the grains are hot to the touch and translucent. I then add the white wine and let it evaporate.
In the meantime, in a medium saucepan, I bring the vegetable broth to a gentle simmer over low heat, adding the thyme sprigs and letting them infuse into the broth as it warms.
In a separate pan, over very low heat, I cook the finely chopped onion with a tablespoon of butter.
I start adding the broth to the rice one ladle at a time, stirring gently, waiting until the liquid is mostly absorbed before adding the next ladle of broth. I continue this process, adding more broth as the rice absorbs it, for about 15 minutes. The rice will be ready when the grains are not al dente anymore, but not too soft either!
Off the heat, I stir in the mascarpone cheese, allowing it to melt into the risotto, and half of the fresh thyme leaves. I give it a quick stir, then I let risotto rest for a couple of minutes.
I finish it with the finely grated zest of one lime and the remaining thyme leaves – some freshly grated Parmigiano Reggiano would also be a welcome addition!
