Recipe from Quescrem. Saffron and Mascarpone Risotto

Preparation

1. Preheat the chicken broth and keep it hot throughout the cooking process.

2. In a heavy-bottomed pan, heat the olive oil together with the butter. Add finely chopped onion and sauté until soft and translucent, without changing the color. Add saffron and heat for a few minutes to fully release the aroma.

3. Add the Arborio rice and heat it in the fat, stirring constantly, without browning the grains. Pour in the white wine and cook until fully evaporated, then reduce the heat.

4. Gradually add the hot chicken broth in small portions. Add the next portion only when the previous one is almost fully absorbed. Repeat until the risotto reaches a creamy consistency. Total cooking time — 15–18 minutes.

5. Season with salt and black pepper. Reduce heat to minimum, add mascarpone, and gently stir until smooth.