Yield: 1 servings
|3½ pint||Vegetable or chicken stock|
|3 ounces||Unsalted butter|
|4 \N||Leeks; sliced (white part|
|\N \N||; only)|
|1 teaspoon||Chopped thyme leaves|
|6 ounces||Mascarpone cheese|
|2 \N||Onions; finely chopped|
|1 pounds||Arborio or cararoni rice|
|1 \N||Glass dry white wine|
|3 ounces||Grated parmesan|
|4 tablespoons||Chopped parsley|
|\N \N||Salt and ground black pepper|
|\N \N||Sunflower seeds; toasted|
Melt half the butter in a pan, add the onions, thyme and leeks and sweat them down for 5-6 minutes. Add the rice and cook until completely coated with butter.
Pour in the wine, stir then add the stock gradually and cook for about 15 minutes. Then stir in the mascarpone cheese, followed by the parmesan.
Add the chopped parsley and the rest of the butter to give a silky shine to the dish. Season with ground black pepper and salt and stir again.
Ladle the risotto into a dish and garnish with parsley and toasted sunflower seeds.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.