Risotto by chef jean christophe novelli

Main Dish
5 servings
15 min
27 min
Very Easy


Number of serving: 5
1 ounces Unsalted Butter

1 Tablespoon Olive Oil

4 ounces Onions, diced

2 each Garlic cloves, peeled and chopped

6 each Sprigs of fresh thyme

11 ounces Arborio Rice

Sea Salt and freshly ground black pepper

1 cup Dry white wine

1 pint Strong vegetable or chicken stock-HOT

1 Tablespoon Mascarpone

1 Tablespoon Parmesan Cheese


  • Melt the butter and oil in a large frying pan. Add the onions and sweat gently for 3 minutes or until softened, but do not allow to brown.
  • Add the garlic and thyme, and stir in the rice. Season and cook, stirring, for 2 minutes to coat the rice.
  • Pour in the white wine, a quarter at a time, and continue to cook, stirring constantly until completely absorbed.
  • Add the hot stock a ladleful at a time, stirring gently until fully absorbed before adding the next.
  • Constantly stir until the rice is just cooked or al dente, about 25 30 minutes.
  • Remove from the heat, stir in the cheese and serve immediately.


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