Risotto with Leeks & Mascarpone
Ingredients – Serves 4
- 400g Leeks
- 1L Vegetable Broth
- 340g Carnaroli Rice
- 4tbsp Mascarpone
- 20g Parmigiano Reggiano
- 100ml Chardonnay, Villa Dugo, DOC 2022
- 1sp Extra Virgin Olive Oil
Method
Heat 10 ml of oil and the butter in a saucepan over medium heat. Fry the onion with a pinch of salt for 5 minutes or until it gets translucent. Add the garlic and rosemary, and cook for 1 minute. Tip in the tomatoes and sugar, and simmer for 25 minutes.
Heat the remaining oil in a medium frying pan over a medium heat. Fry the sausage, breaking it up with a wooden spoon, for 5 minutes (or until golden). Add to the sauce with the milk, then simmer for a further 10 minutes.
Cook the pasta following pack instructions. Drain and toss with the sauce. Grate
Mix the mascarpone with part of the wine, then freeze half of it.
Clean the leeks, putting the discarded superficial leaves to soak in the broth, which must be kept warm.
Slice the leeks and brown them in the oil, then keep them aside, and blend half of them. In the same pot, toast the rice. After 5 minutes add the remaining wine and add the browned leeks.
Season with salt and pepper. Start adding the broth to cook the rice a little at a time, alternating it with the blended leeks and mascarpone.
At the end of cooking, turn off the heat and stir in the frozen cheese and mascarpone.