Lemon Mascarpone Risotto with Crispy Sage
Since I started sharing my recipes on eat in my kitchen, I've been wanting to make this risotto. It took a while, but here it is:
I don't know why, but there's something about risotto that only inspires me when I see the cooked rice on my plate, ready to dig a fork into the white grains. I can't say that I don't like risotto, indeed, I find it delicious when it's made well, but somehow it's not an easy relationship. Originally I had something more puristic in mind: just lemon zest and juice stirred into Arborio rice cooked to creamy perfection. I had enough time to think about the recipe - about 2 and 3/4 years - so it changed a little over the years and in the end, the composition became a bit more refined.
I cooked the starchy grains with a few slices of the citrus fruit's tangy peel, a dash of white wine, and my homemade vegetable broth, which I always keep in my freezer in stacks of tupperware. When the texture was just right - neither too soggy nor too dry - I stirred in a scoop of rich mascarpone and let it sit for a minute. While the rice thickened, I took out the pan and fried some fresh sage in butter for less than 20 seconds. The leaves should retain their deep green colour and only become a little golden and crispy. If they turn too dark, you can throw them in the bin, they will be bitter and inedible. I grated Parmesan and a bit more lemon zest on top and enjoyed one of the lightest, freshest, and most summery risottos I can imagine. Needless to say, a glass of white wine goes very well with the citrusy version of this Italian classic.
Lemon Mascarpone Risotto with Crispy Sage
Serves 2
olive oil
butter 2 tablespoons
medium onion, finely chopped, 1
Arborio rice 200g / 7 ounces
white wine 60ml / 1/4 cup
vegetable broth about 900ml / 3 3/4 cups
long strips of lemon peel 4
mascarpone 2 tablespoons
salt
ground pepper
large fresh sage leaves 12
freshly grated lemon zest 1-2 teaspoons
freshly grated Parmesan 1 tablespoon
In a large pot, heat a splash of olive oil and 1 tablespoon of the butter over medium-high heat. Add the onion and cook, stirring constantly, for about 2-3 minutes or until golden and soft. Stir in the rice and cook for 1 minute. Add the wine and a ladle of the broth, the rice should be covered. Stir in the lemon peel and reduce the heat to medium-low. Add more broth when it's all soaked, a little at a time, stirring gently. When the rice is al dente and the broth is more or less absorbed, take it off the heat, and stir in 1 tablespoon of mascarpone. Season with salt and pepper to taste, close with a lid, and let the risotto sit for a minute.
In a small saucepan, heat 1 tablespoon of the butter over high heat and add the sage leaves. Let them cook for about 20 seconds or until golden and crispy, but still green.
Divide the risotto between 2 plates, drizzle with the sage oil, and sprinkle with the sage leaves, lemon zest, and Parmesan.
