Ingredients: |
Ingredients: 8 c water
6 c chopped leek (about large), divided
2 c chopped flat leaf parsley, divided
3/4 c chopped fresh basil, divided
1/2 tsp salt
6 thyme sprigs or 1 tsp dry, crushed
2 carrots, cut into 1 inch thick pieces
2 garlic cloves, crushed
1 large onion, cut into 1 inch pieces
1 celery stalk, cut into 1 inch pieces
1/4 tsp saffron threads
2 tbs butter
2 c uncooked Arborio rice or other short grain rice
1/2 c dry white wine
1/3 c (3 oz) Mascarpone cheese
1 tsp grated lemon rind
1 tsp salt
1/2 tsp black pepper
1/3 c (1 1/2 oz) grated Parmesan cheese
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Directions: |
Directions:Combine water, leek, 1/2 the parsley, 1/4 c basil, 1/2 tsp salt, and next 5 ingredients (salt-celery) in a large Dutch oven. Bring to a boil over medium high heat. Reduce heat, simmer, uncovered, about 35 minutes. Strain broth through a sieve into a large bowl, discard solids. Reserve 5 1/2 c broth; reserve remaining broth for another use.
Bring the 5 1/2 c broth and saffron to a simmer in a small saucepan (do not boil). Keep warm over low heat. Melt butter in a large saucepan over medium high heat. Add 4 c chopped leek, saute 5 minutes. Add rice, cook 2 minutes. Add wine, cook 1 minute or until the liquid is nearly absorbed. Stir in 2 cups broth, cook 5 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 10-15 minutes total). Add 1 cup parsely, 1/2 cup basil, mascarpone, lemon rind, salt and pepper; cook 1 minute or until mascaropone melts. Sprinkle with Parmesan. Yield 8 servings. |
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