Chef Molly McCook with Ellerbe Fine Foods stops by Good Day to put a spring twist on risotto. She's promoting the Fort Worth Food and Wine Festival that runs from April 5-8.
Lemon Mascarpone Risotto with Soft Herb Relish
2 tablespoons olive oil
1 cup arborio rice
1 cup small diced yellow onion
1 cup white wine
1 teaspoon salt
2 ½-3 cups low sodium chicken or vegetable broth
zest of 2 lemons
1/3 cup mascarpone
juice of ½ lemon
In a heavy bottom sauce pot, heat the oil over medium high heat. Once hot, add the rice and stir to coat with the oil. Cook the rice, stirring often, until the grains are opaque and begin to toast to a golden brown. Add the onion and continually stir until they begin to wilt, about 2 minutes. Next add the salt and wine, stir and let cook down until it is all absorbed. Add the broth and lemon zest, stir to combine and lower the heat to a simmer. Allow the risotto to cook, only stirring occasionally, until the grains are al dente. At this point, add in the marscarpone and stir continuously until creamy, about 2 minutes. Finish with the lemon juice. Divide the risotto into 4 equal servings and top with the soft herb relish.
Soft Herb Relish:
¼ cup small diced yellow onion
¼ cup fresh dill, picked and stems discarded
¼ cup fresh tarragon, picked and stems discarded
½ cup fresh flat leaf parsley, picked and stems discarded
½ cup extra virgin olive oil
¼ teaspoon kosher salt
Mix all of the herbs together and rough chop. Place all of the ingredients in a bowl and stir to combine. Relish will last for 24 hours.