Risotto by chef jean christophe novelli

Ingredients

• 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

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Preparation

• 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.