Creamy mascarpone and seafood risotto

This is one of my favourite recipes: it is delicious, easy to make, and full of flavours!

Ingredients:

  • Arborio rice, 160g
  • White onion, 1
  • Carrot, 1
  • Courgette, 1
  • Vegetable stock, 1l
  • Mixed seafood (prawns, calamari, mussels) 200g
  • Mascarpone, 3 tablespoons
  • Olive oil
  • Salt
  • Pepper
  • White wine, half a glass

Recipe:

  1. Peel and cut the onion
  2. Put some oil in a pan and warm it
  3. Boil the vegetable stock
  4. Add the onion in the pan and let it cook until clear
  5. Add some vegetable stock
  6. Peel and grate the carrot
  7. Grate the courgette
  8. Add the grated vegetables to the pan
  9. Add the seafood and let it cook a little bit
  10. Add some vegetable stock
  11. Add the rice
  12. Add the wine and let it evaporate
  13. Add some vegetable stock
  14. Keep stirring and keep adding vegetable stock any time the rice dries out
  15. Add salt and pepper as you like
  16. When the rice is cooked, add the mascarpone and stir

Enjoy!!

Ciambellone Nutella e mascarpone

Do you love Nutella? Do you love mascarpone? Great! Because they are meant to be together and this recipe will be your favourite thing ever! 🙂

Ingredients:

  • Eggs, 3
  • Flour, 250g
  • Milk, half a glass
  • Mascarpone, 250g
  • Sugar, 200g
  • Vanilla paste, 1 tablespoon
  • Nutella, one glass
  • Yeast, one bag
  • Butter for the tray

Recipe:

  1. Preheat the oven, 160° fan assisted – please do this at the beginning of your steps!
  2. Mix the flour, sugar and eggs
  3. Add the warm milk and the yeast
  4. Add the mascarpone
  5. Add the vanilla paste
  6. When the mixture is very creamy put the butter in the tray, spread it even so that the cake won’t stick
  7. Add 2/3 of the mixture in the tray
  8. Add tablespoons of nutella on the tray, it should “drown” when it cooks but I always give it a little push
  9. Try to just add tablespoons, do not spread it as a layer
  10. Add the remaining mixture to cover
  11. Cook for 30 minutes

Enjoy!

Creamy risotto with mascarpone and asparagus

I love the combination of the bitter taste from the asparagus and the creaminess of the mascarpone, this risotto is simply fantastic!

Ingredients:

  • Arborio rice, 160g
  • Asparagus to clean, 400 g
  • Black pepper
  • White onion, one
  • Olive oil
  • Mascarpone, 100g
  • Vegetable stock, 1 l

Recipe:

  1. Take off the hard bits at the end of the asparagus and peel the rest of the body (not the top) until you can see the white
  2. Cut the asparagus finely
  3. Cut the onion finely
  4. Boil the stock
  5. Warm some oil in a pan and add the onions and asparagus
  6. Add some vegetable stock
  7. Leave everything to cook for 15 minutes
  8. Add the rice
  9. Stir all the time and add the stock when the rice becomes dry
  10. Let everything to cook for 20 minutes circa, taste the rice from time to time
  11. Add the pepper as you like
  12. When the rice is cooked turned the heat off and add the mascarpone
  13. Stir until creamy

Enjoy!

Fusilli with mascarpone, scamorza affumicata and pistachio flakes

This recipe is incredibly easy and tasty. It is also very elegant and delicate, it is perfect if you want to shine when you have people over for dinner!

Ingredients;

  • Fusilli 160 g
  • Mascarpone 125 g
  • Butter one tablespoon
  • Pistachio, 15 nuts
  • Smoked scamorza ( or a smoked cheese with a flavour that is not too strong) 100 g

Recipe:

  1. Put the pistachio in a blender until you have rough flakes
  2. Cook the pasta
  3. 7-5 minutes before the pasta is done, melt the butter and the scamorza
  4. Drain the pasta but keep 2 tablespoons of the hot water
  5. Put the water in the pan containing the butter and scamorza
  6. Add the pasta
  7. Add the mascara and stir until it has spread evenly
  8. Add the pistachio

Enjoy!!

Risotto with pink peppercorn, spumante and mascarpone

This is a very delicate, beautiful recipe that I am sure you will love! It is also very easy and elegant, it is perfect for when you have guests 🙂

Ingredients:

  • Arborio rice, 330 g
  • White onion, 1
  • Pink peppercorn, 8 g
  • Spumante, 100 ml
  • Thyme, 1teaspoon
  • Salt
  • Vegetable stock 1 l
  • Mascarpone 220 g
  • Olive oil

Recipe:

  1. Boil the vegetable stock
  2. Put the oil in a pan and warm it
  3. Add the peppercorn
  4. Leave it for a couple of minutes
  5. Take the peppercorn off with a spoon
  6. Chop the onion very finely
  7. Put the onion in the oil, add some water and let them cook
  8. Add the rice
  9. Add the spumante
  10. Add the stock gradually, stirring all the time
  11. Add the thyme
  12. Add the salt
  13. When the rice is cooked, add the mascarpone and stir

Enjoy!!!