The perfect balance of creamy, sweet and salty.
Heat a large sauce and olive oil
Caramelise the brown onion
Add Carnaroli rice and stir gently until toasted
Add white wine until dissolved
Bring the pan to the boil and slowly mix in the vegetable stock in batches
Leave to cook at the boil for 12 minutes
Once cooked, remove pan & set aside for 30 seconds
Mix all together the mascarpone, butter, parmesan and lemon juice
Season to taste
Gently plate the risotto
Garnish with juicy Alaskan king crab, chives, lemon zest and a drizzle of olive oil
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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