Jump to Main ContentJump to Primary Navigation

Recipe: Lemon, thyme and mascarpone risotto

Serves six as a starter, four as a main course.

Prep:

Cook:

Serves:

    This year at Gefiltefest I will be demonstrating two Italian cheese recipes suitable for Shavuot. This lovely risotto is one of them. I hope to see many of you at the festival.

    Time: 30 minutes
    Serves: six as a starter, four as a main course.

    Ingredients

    ● 5-6 tbsp extra virgin olive oil
    ● 1 red onion, finely sliced
    ● 2 cloves of garlic, crushed
    ● Approximately 1 litre vegetable stock
    ● 320g Arborio or Carnaroli risotto rice
    ● Splash of white wine
    ● Zest and juice of a lemon
    ● 2 tbsp mascarpone cheese
    ● Small bunch of fresh lemon thyme or regular thyme
    ● Salt and freshly ground black pepper
    ● Parmesan cheese to taste

    Method

    ● Heat the oil in a large saucepan and add the onion. Cook for a few minutes until the onion is soft and golden. Add the garlic, season and stir.
    ● Prepare the stock by diluting 2 tablespoons of vegetable bouillon or a stock cube in a separate saucepan with the boiling water, and keep it simmering over a low heat.
    ● TIP: Make your own vegetable stock in advance by simmering 3 litres of water with a peeled carrot, peeled onion, a celery stick, tomato (optional), small bunch of parsley, 1 courgette and a tablespoon of rock salt. Simmer uncovered for 1–1 ½ hours. Strain and discard the vegetables.
    ● Add the rice to the onion and garlic and stir until thoroughly coated, add a splash of white wine and stir until the wine is absorbed.
    ● Ladle stock onto the rice until it is covered. Stir slowly until the rice has absorbed the stock. Repeat ladling and stirring for 10 minutes.
    ● Stir in the lemon zest and juice and mascarpone. Keep adding ladles of stock as before and cook for an extra 7-8 minutes until the rice is tender but still al dente; about 18-20 minutes total cooking time.
    ● Turn off the heat and add the thyme and the parmesan cheese. Stir well, cover, and leave it to set for a couple of minutes.
    ● Serve immediately sprinkled with more grated parmesan, black pepper and a little fresh thyme.

    Method
Food

Great Jewish Bakes

Victoria Prever

Wednesday, July 5, 2017

Great Jewish Bakes
Blogs

Cheesecake - the making of the movie

The Fresser

Thursday, May 25, 2017

Cheesecake - the making of the movie
Blogs

Pesach breakfast ideas #3 - fruit 'n nut banana...

The Fresser

Friday, April 14, 2017

Pesach breakfast ideas #3 - fruit 'n nut banana...
Food

Ice cream dreams

Victoria Prever

Sunday, June 18, 2017

Ice cream dreams
Recipes

Nutty raw chocolate 'cheesecake'

Denise Phillips

Thursday, May 18, 2017

Nutty raw chocolate 'cheesecake'
Food

Strawberry fields forever

Victoria Prever

Friday, May 26, 2017

Strawberry fields forever
Recipes

Tomato, squash and walnut soup

Anne Weimar

Friday, April 28, 2017

Tomato, squash and walnut soup