Indulge in the delicious combination of tomatoes and velvety mascarpone cheese in this tomato and mascarpone risotto recipe.
This dish brings vibrant and rich flavors together in a dish that is easy to make.
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Classic risotto is given a delightful twist in this tomato and mascarpone risotto.
This recipe makes a warming, comforting, and rich risotto that is great to enjoy any time of the year.
The star of this dish is the tomato, with its vibrant red hue and robust taste. Its natural sweetness and tangy notes infuse the risotto with an irresistible depth of flavor.
When combined with the luxurious creaminess of mascarpone cheese, the result is a dish that is packed full of flavor.
Whether you're hosting a dinner party or simply seeking a cozy and satisfying meal for yourself, this tomato and mascarpone risotto is an ideal choice.
Its simplicity and elegance make it a versatile dish that can be enjoyed on its own or paired with a variety of accompaniments, from fresh herbs to crusty bread.
If you are after other delicious risotto recipes, why not try risotto ai funghi (mushroom risotto) risotto marinara, or risotto al limone (lemon risotto)?
Tips For Making Creamy Risotto
To make the best tasting risotto that is both rich and creamy, here are some helpful tips:
- Choose rice with a higher starch content, such as arborio or carnaroli, to create a creamy texture.
- Take your time when adding the stock to the rice, stirring gently and constantly to release the starch slowly. Make sure you add stock that is slightly heated.
- Don't rush the process - risotto requires a bit of patience, but the end result is well worth it.
- To ensure that the rice cooks evenly and doesn't stick while making risotto, it is best to use a wider saucepan. Although you don't have to stir the rice all the time, you still need to stir it enough to ensure even cooking and avoid sticking.
- It's important to remember that risotto tastes best when served immediately and that if it's kept for too long, the creaminess may be lost.
- Leftover risotto can be used to make arancini balls.
Why You'll Love This Recipe
- Mascarpone and tomato risotto is a dish that is easy to make.
- This dish is bursting with flavor. From the tangy and sweet essence of tomatoes to the velvety mascarpone cheese.
- Customize this dish to suit your tastes.
- A great comfort food that can be enjoyed all year round.
- Enjoy this dish on its own or as a side dish to other meals like grilled chicken or shrimp.
- This recipe for tomato risotto is budget friendly.
Cost To Make
Estimated cost = $5.70 or $1.44 a serve
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Butter
- Brown Onion
- Arborio Rice
- White Wine
- Stock of choice: You could use chicken stock or vegetable broth. Before using, make sure the stock is slightly heated.
- Parmesan Cheese: Grated
- Canned Tomatoes
- Mascarpone
- Salt and Pepper
Instructions
Step One: In a wide medium sized saucepan, saute 2 tablespoons of butter and the chopped onion over medium heat, until the onions are lightly browned and soft.
Step Two: Mix through the arborio rice and saute until lightly golden brown.
Step Three: Add the white wine and cook until almost all the liquid is gone from the saucepan. Then add the canned tomatoes and cook until almost all of the liquid is gone.
Step Four: Over low to medium heat, add about ½ cup (125 ml) of stock to the rice mixture. Gently stir the rice through the mixture constantly until almost all the liquid has absorbed. Repeat until all the stock has been used up and the rice is soft and tender.
Step Five: Remove rice from heat, mix through the grated parmesan cheese, mascarpone, remaining butter, and salt and pepper to taste.
Step Six: Allow the rice to sit for 1 to 2 minutes with a lid on, then serve.
Tips for Success
- Add the liquid gradually, about ½ cup at a time, and stir frequently. This slow addition and continuous stirring allow the rice to release its starch, resulting in a creamy texture.
- Once the risotto is cooked, remove it from the heat and let it rest for a couple of minutes. This allows the flavors to meld together and the rice to absorb any remaining liquid.
Substitutions / Variations
Here are some delicious variations of this tomato mascarpone risotto you might like to try:
- Spinach and Tomato Risotto: Sauté fresh spinach briefly before adding it to the risotto, allowing it to wilt and blend beautifully with the tomatoes and mascarpone.
- Shrimp and Tomato Risotto: Sauté shrimp separately until pink and slightly caramelized, then add them to the risotto towards the end of the cooking process.
- Mushroom and Tomato Risotto: Add some mushrooms, like shiitake or button mushrooms, to your risotto. You could do this by frying them separatly and adding the mushrooms after the risotto is cooked. Or you could cook the sliced mushrooms when you are cooking the onion.
- Roasted Red Pepper and Tomato Risotto: Start by roasting red peppers until charred, then peel and dice them before adding them to the risotto.
Serving Suggestions
Here are some ways you might like to serve this risotto:
- Sprinkle some freshly chopped herbs, like basil or parsley, on top of each serving of risotto.
- Grate some Parmesan cheese over the tomato and mascarpone risotto before serving.
- Serve this risotto dish with a side of warm and crusty garlic bread.
- Pair with grilled vegetables or meats. Grilled zucchini, eggplant, asparagus, or bell peppers pair well with this dish.
Storage
Store tomato and mascarpone risotto in an airtight container in the fridge for up to 2 to 3 days.
FAQ
While Arborio rice is the traditional choice for risotto due to its high starch content, you can experiment with other short-grain rice varieties like Carnaroli or Vialone Nano.
These rice varieties also release starch and create a creamy texture when cooked, making them suitable alternatives for the Tomato and Mascarpone Risotto.
Risotto is best enjoyed immediately after cooking while it's still hot and creamy. But it can be made ahead of time.
To reheat the risotto, you may need to add a bit of broth to bring it back to the desired consistency.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Recipe
Tomato and Mascarpone Risotto
Ingredients
- 3 tablespoons (45 grams, 1.58) ounces butter
- 1 small (120 grams, 4.23 ounces) brown onion finely chopped
- 1 cup (195 grams, 6.88 ounces) arborio rice
- ½ cup (125 ml/grams, 4.41 ounces) white wine
- 200 grams (7.05 ounces) diced canned tomatoes
- 2 ¾ cups (685ml/grams, 24.16 ounces) chicken stock (or vegetable broth) slightly heated
- 3 tablespoons (20 grams, 0.71 ounces) parmesan cheese grated
- 50 grams (1.76 ounces) mascarpone
- Salt and pepper to taste
Instructions
- In a wide medium sized saucepan, saute 2 tablespoons of butter and the chopped onion over medium heat, until the onions are lightly browned and soft.
- Mix through the arborio rice and saute until lightly golden brown.
- Add the white wine and cook until almost all the liquid is gone from the saucepan. Then add the canned tomatoes and cook until almost all of the liquid is gone.
- Over low to medium heat, add about ½ cup (125 ml) of stock to the rice mixture. Gently stir the rice through the mixture constantly until almost all the liquid has absorbed. Repeat until all the stock has been used up and the rice is soft and tender.
- Remove rice from heat, mix through the grated parmesan cheese, mascarpone, remaining butter, and salt and pepper to taste.
- Allow the rice to sit for 1 to 2 minutes with a lid on, then serve.
Notes
- Use hot broth: When making risotto, it's crucial to use hot broth to keep the rice at the right temperature and ensure that it cooks evenly.
- Constantly stir the risotto: This gives the dish its distinctive creamy texture by assisting in the release of the starch from the rice.
- Add the broth in ladles at a time, waiting for the rice to soak up each batch before adding the next. This makes it easier to control how the rice cooks and keeps the dish from getting too soggy.
- Give the risotto some time to rest: After the risotto is finished cooking, give it some time to rest before serving. As a result, the flavors can strengthen and the risotto gets even creamier.
- If you don't have mascarpone cheese, you could use brick cream cheese.
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