Leek-and-Mascarpone Cheese Risotto

By Scout0421

serving size: 1 cup

Calories:323 (27% from fat)
Fat:9.8g (sat 5.4g,mono 3.1g,poly 0.8g)
Protein:7g
Carbohydrate:48.7g
Fiber:1.8g
Cholesterol:21mg
Iron:4.1mg
Sodium:589mg
Calcium:135mg

Ingredients

• 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-inch-thick pieces
• 2 garlic cloves, crushed
• 1 large onion, cut into 1-inch pieces
• 1 celery stalk, cut into 1-inch 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

Details

Servings 8

Preparation

Step 1

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 a boil 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, salt, and pepper; cook 1 minute or until mascarpone melts. Sprinkle with Parmesan.