Skip navigation

Saffron and Mascarpone Risotto

INGREDIENTS:½ cup diced yellow onion
8 Tbsp. butter, divided
2 cups arborio rice
½ cup dry white wine
1/8 tsp. saffron
7 cups vegetable stock
½ cup Parmesan cheese
1 cup mascarpone cheese DIRECTIONS:Sauté onions in 4 Tbsp. butter until golden brown. Add arborio rice and stir for 1 to 2 minutes, or until grains glisten with butter and are somewhat opaque

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.