Indulge in the ultimate comfort food with this exquisite Tomato and Mascarpone Risotto. It’s a recipe that perfectly balances simplicity with an unbelievably delicious outcome. Imagine spoonfuls of beautifully creamy risotto, bursting with the sweet, sun-kissed flavor of charred tomatoes, brightened by a subtle hint of zesty lemon. For an extra special touch that elevates this dish from a delightful weeknight meal to an impressive dinner party showstopper, consider topping it with succulent prawns sautéed in a rich, smoky paprika and garlic butter. This combination is truly divine, offering a harmony of textures and flavors that will tantalize your taste buds.
While this tomato and mascarpone risotto looks sophisticated, its preparation involves just a few straightforward steps. The secret lies in developing deep flavors at each stage. You’ll begin by sautéing your cherry tomatoes until they are beautifully charred and blistered, intensifying their natural sweetness. These jammy tomatoes are then set aside, ready to be stirred into the risotto at the perfect moment, ensuring their vibrant flavor and delicate texture remain intact.
The risotto base starts with softening finely chopped onion, creating a sweet aromatic foundation. Garlic and concentrated tomato purée are then stirred in, cooked briefly to deepen their flavors and add a rich umami note. Next, the arborio rice is toasted in the pan, a crucial step that helps the grains cook evenly and prevents them from becoming mushy, while developing a nutty aroma. Then comes the classic risotto technique: gradually adding hot stock, one ladleful at a time, stirring patiently until each addition is absorbed. This slow and steady process is key to coaxing the starch out of the rice, resulting in that signature creamy, dreamy texture. It might seem like a “faff” to continuously stir, but many find it a wonderfully mindful activity – an opportunity to pop on a podcast or some music and truly relax into the cooking process. Once all the stock is absorbed and the rice reaches a perfect ‘al dente’ consistency, a knob of butter and creamy mascarpone are folded in, bringing the risotto to its glorious, velvety finish.
This tomato and mascarpone risotto is effortlessly elegant, making it suitable for both a casual weeknight supper and a special occasion. Its impressive presentation and robust flavors are reminiscent of other crowd-pleasing dishes like my Zucchini Risotto (Risotto di Zucchini), a firm summer favorite when entertaining guests. The option to crown this creamy risotto with garlic and smoky paprika butter prawns truly takes it to another level of indulgence and visual appeal. However, rest assured, even without the prawns, the risotto itself is incredibly flavorful and satisfying. The choice is entirely yours, depending on your preference and occasion.
For those opting out of prawns, myriad delightful alternatives exist to add texture and flavor. A vibrant drizzle of fresh pesto can introduce a herbaceous complexity, while a sprinkle of toasted nuts or crunchy pangrattato (garlic and herb infused breadcrumbs) offers a wonderful textural contrast. Explore the ‘Substitutions and Variations’ section below for a comprehensive list of creative ideas to customize your perfect bowl of risotto!
Table of Contents
- Why You Will Absolutely Love This Recipe
- Ingredients Spotlight: What You’ll Need
- Substitutions and Variations: Tailor to Your Taste
- Step-by-Step Guide: How to Make Tomato & Mascarpone Risotto
- Expert Cooking Tips for Perfect Risotto
- Frequently Asked Questions
- Storage & Reheating Instructions
- Other Delightful Recipes You Might Enjoy
- Loved This Recipe? Share Your Experience!
- Recipe Card: Tomato and Mascarpone Risotto With Garlic Butter Prawns
Why You Will Absolutely Love This Recipe
- Effortlessly Impressive: This recipe truly delivers gourmet results with minimal fuss. It looks like you’ve spent hours in the kitchen, making it perfect for impressing guests, yet it’s simple enough for any weeknight. The combination of vibrant colors and rich aromas instantly elevates any dining experience.
- Celebrates Seasonal Flavors: It’s the ideal way to utilize a generous harvest of ripe, juicy tomatoes, especially during peak season. Making the most of fresh, high-quality ingredients enhances the natural sweetness and depth of the dish, transforming simple tomatoes into a star ingredient.
- A Symphony of Flavor and Texture: Prepare for a sensory delight! Imagine forkfuls of incredibly creamy, perfectly ‘al dente’ risotto, infused with the sweet burst of vibrant, fruity tomatoes. Crowned with plump, juicy prawns bathed in a rich, garlicky, and smoky paprika butter, every bite is an explosion of savory goodness.
- Ready in Just 40 Minutes: This recipe is a lifesaver for busy evenings when you crave something deeply satisfying without a lengthy cooking commitment. The majority of the time involves gentle stirring, a surprisingly therapeutic process that yields a restaurant-quality meal.
- Easily Adaptable for All Diets: With simple modifications, this risotto can be effortlessly made suitable for vegetarians by omitting the prawns, and even for vegans by swapping in plant-based alternatives for butter, mascarpone, and stock. It’s incredibly versatile and inclusive.
- Infinitely Customizable: The beauty of this tomato and mascarpone risotto lies in its versatility. Feel free to experiment with different cheeses, incorporate extra seasonal vegetables, or play with various herbs to suit your personal taste. You can also swap out the prawns for other proteins or plant-based options, making it a truly flexible dish.
Ingredients Spotlight: What You’ll Need
Crafting the perfect Tomato Mascarpone Risotto begins with selecting quality ingredients. Below is a breakdown of what you’ll need and why each component is vital to the dish’s success. Refer to the recipe card at the bottom of the page for precise measurements.
- Vegetable Stock: This forms the flavorful base of your risotto. Using good quality stock is paramount as its flavor will permeate the entire dish. For non-vegetarian versions, chicken stock can also be used, adding a slightly richer profile. Always ensure your stock is hot when adding it to the rice to maintain a consistent cooking temperature.
- Cherry Tomatoes: The stars of this risotto! Plump, sweet, and juicy cherry tomatoes bring an irresistible burst of fresh flavor. If you can find ‘Sungold’ varieties, their intense sweetness and vibrant color are highly recommended. Blistering them before adding to the risotto concentrates their sugars and creates a wonderful jammy texture.
- Onion: A foundational aromatic, finely chopped onion provides a sweet, savory depth to the risotto base. You can use white, yellow, red onion, or even milder shallots for a more delicate flavor.
- Garlic: A subtle, aromatic presence in the risotto itself, with an extra kick added to the prawns. Freshly minced garlic is key to achieving that authentic Italian flavor without overpowering the other ingredients.
- Tomato Purée (or Paste): This intensifies the rich tomato flavor of the risotto. Cooking it out for a couple of minutes before adding the rice deepens its color and sweetness. Brands like Mutti are known for their excellent quality.
- Arborio Rice: The essential ingredient for achieving classic creamy risotto. Arborio is a short-grain Italian rice known for its high starch content, which is gradually released during cooking to create that desirable velvety texture. Do not substitute with regular long-grain rice.
- Lemon: Both the zest and a squeeze of juice are vital. Lemon brightens the richness of the mascarpone and tomatoes, adding a refreshing, zesty counterpoint that lifts the entire dish.
- Unsalted Butter: Used in both the risotto and for cooking the prawns, unsalted butter allows you to control the overall saltiness of your dish. It contributes to the luxurious creaminess and richness of the finished risotto.
- Mascarpone: This thick, velvety Italian cream cheese is the secret to an incredibly decadent risotto. It has a consistency similar to cream cheese but with a richer, sweeter flavor, perfect for adding unparalleled creaminess without excessive stirring. It’s a versatile ingredient, equally at home in pistachio tiramisu or tomato and mascarpone orzo.
- Fresh Basil: Stirred in at the very end and used as a garnish, fresh basil offers a sweet, aromatic, and slightly peppery note that beautifully complements the tomato and mascarpone flavors. Adding it last preserves its delicate aroma and vibrant color.
Substitutions and Variations: Tailor to Your Taste
This tomato and mascarpone risotto is wonderfully flexible, inviting you to experiment with various ingredients to suit your palate or what you have on hand. Don’t be afraid to make it your own!
- Tomato Alternatives: While sungold cherry tomatoes are fantastic for their sweetness, any good quality cherry tomatoes will yield excellent results. Seek out on-the-vine varieties for superior flavor, or consider baby plum tomatoes, especially when they are in season. For a deeper, more concentrated tomato flavor, you could also stir in a few finely chopped sun-dried tomatoes or even roasted red peppers at the end.
- Risotto Rice Choices: Arborio rice is widely available and performs beautifully. However, if you can find carnaroli rice, it’s often considered the “king of risotto rice” for its higher starch content and ability to absorb more liquid, resulting in an even creamier, more forgiving risotto.
- A Touch of Wine: For an added layer of complexity and acidity, incorporate white wine into your risotto base. After toasting the arborio rice, pour in about 150ml of a dry white wine (such as Pinot Grigio or Sauvignon Blanc) and let it completely evaporate before adding the stock. This deglazes the pan and imparts a lovely depth of flavor.
- Cheese Explorations: Beyond mascarpone, there are many delightful cheese options. Fresh mozzarella pearls or shredded fresh mozzarella are fantastic stirred in or topped. Creamy burrata is another luxurious choice. A generous sprinkling of freshly grated Parmesan, Grana Padano, or even a strong, nutty Gruyère can add wonderful savory notes. Remember to check for vegetarian-friendly rennet if you’re making this for vegetarians. For an extra creamy finish without more mascarpone, a drizzle of rich cream or an extra knob of butter can be used.
- Introducing Spice: If you enjoy a bit of heat, a pinch of chili flakes can be added with the garlic and tomato purée for a gentle warmth. For a bolder, richer spice, stir in a dollop of ‘nduja paste (a spicy, spreadable Calabrian sausage) at the same stage.
- Aromatic Alternatives: If onions aren’t your preference, or you simply want to try something different, finely chopped shallots offer a milder, sweeter flavor. Leeks, thinly sliced and sautéed until tender, also make an excellent aromatic base.
- Pesto Power: When fresh basil is scarce, a spoonful of vibrant pesto is a fantastic substitute. Homemade pesto is surprisingly easy – my Pistachio Pesto (Pesto al Pistacchio) recipe can be adapted with any nuts you prefer. Alternatively, a good quality fresh pesto from the chilled section of your supermarket works perfectly.
- Other Fresh Herbs: Beyond basil, thinly sliced chives can add a delicate oniony freshness, especially as a garnish. A little fresh oregano or marjoram could also complement the tomato flavors beautifully.
- Protein Swaps for Prawns: If prawns aren’t your preference, seared scallops offer a similar elegant seafood option. For a heartier dish, stir in shredded leftover roast chicken or pan-fried chicken breast. For vegetarians, sautéed mushrooms (cremini, shiitake, or wild mushrooms) or even crumbled Italian sausage (plant-based or meat) make excellent additions.
- The Power of Crunch (Pangrattato): To add a delightful textural contrast, sprinkle your finished risotto with pangrattato (toasted breadcrumbs, often infused with garlic, olive oil, and herbs) or a handful of roughly chopped, toasted nuts like pine nuts, walnuts, or almonds. This provides a satisfying bite against the creamy risotto.
Step-by-Step Guide: How to Make Tomato & Mascarpone Risotto
Follow these detailed steps to create a show-stopping Tomato and Mascarpone Risotto. For exact measurements and a printable recipe, please scroll down to the recipe card at the bottom of the page.
ONE: Prepare Your Tomatoes and Stock. Begin by pouring your vegetable stock into a medium-sized saucepan and bring it to a gentle simmer over a low-medium heat. Keep it warm throughout the cooking process. Meanwhile, add a generous drizzle of olive oil to a large, heavy-bottomed non-stick pan set over medium-high heat. Add the cherry tomatoes and cook for about 5 minutes, stirring occasionally. You want them to char slightly and blister, softening but not completely falling apart, to develop a delicious jammy sweetness. Tip these beautiful tomatoes into a bowl and set them aside.
TWO: Build the Flavor Base. Return your large pan to the stove, add another generous drizzle of olive oil, and reduce the heat to low-medium. Add the finely chopped onion and cook for about 8-10 minutes, stirring occasionally, until it becomes wonderfully soft and translucent without browning. This gentle cooking extracts maximum sweetness. Now, stir in the finely grated garlic and the tomato purée. Cook for about 2 minutes, stirring continuously, until fragrant. Cooking the tomato purée briefly helps to ‘cook out’ its raw flavor and deepens its sweetness and color.
THREE: Toast the Risotto Rice. Add the arborio rice to the pan with the onions, garlic, and tomato purée. Cook for a few minutes, stirring constantly, until each grain of rice is lightly toasted, looking slightly translucent around the edges and opaque in the center. This crucial step, known as “tostatura,” seals the surface of the rice, allowing it to absorb liquid evenly and preventing it from becoming mushy, while imparting a subtle nutty flavor.
FOUR: Begin the Gradual Stock Addition. With the heat still low to medium-low, pour in one ladleful of the simmering hot stock over the toasted rice. Stir gently but continuously until almost all of the liquid has been absorbed by the rice. It’s important not to rush this stage; the slow absorption and constant stirring are what release the starch from the rice, creating that characteristic creamy texture. Ensure the stock remains hot throughout the process.
FIVE: Continue Adding Stock Until Al Dente. Gradually repeat the process from step four, adding one ladleful of hot stock at a time and stirring until it’s almost fully absorbed before adding the next. Continue this ‘risotto dance’ for approximately 18-20 minutes, or until all of the remaining stock has been used and the rice is perfectly ‘al dente’ – tender with a slight bite in the center, not mushy. The risotto should be wonderfully creamy and flowing, not stiff.
SIX: Prepare the Garlic Butter Prawns (Optional). While your risotto is gently simmering, start on the prawns. In a separate large non-stick frying pan, melt the unsalted butter with a tablespoon of olive oil over medium-high heat. Once shimmering, add the raw peeled king prawns, followed by the crushed garlic and smoked paprika. Season generously with salt and freshly ground black pepper. Sauté for about 2-3 minutes, stirring occasionally, until the prawns turn a lovely blushing pink and are just cooked through. Be careful not to overcook them, as they can quickly become rubbery. Remove the pan from the heat.
SEVEN: Finish the Prawns. Once the prawns are cooked and removed from the heat, squeeze over fresh lemon juice to taste – this brightens their flavor beautifully. Stir through the freshly chopped parsley, ensuring the herbs are well distributed. Set the prawns aside, ready to top your finished risotto.
EIGHT: Incorporate Tomatoes and Lemon into Risotto. Once the risotto rice is perfectly cooked ‘al dente’, gently stir in the reserved jammy charred tomatoes. Season the risotto with salt and freshly ground black pepper to taste. Now, add the finely grated lemon zest (about half a lemon’s worth, or to your preference) and an additional squeeze of lemon juice if desired. This adds a crucial burst of freshness and balances the richness.
NINE: The Final Mantecatura. Remove the risotto from the heat. Stir in a generous knob of unsalted butter, allowing it to melt and incorporate, then follow with the full-fat mascarpone. Stir vigorously until both are fully combined, creating an incredibly smooth, velvety, and luxurious texture – this is known as ‘mantecatura’. Sprinkle in most of the roughly torn fresh basil leaves and gently fold them through. Taste and adjust the seasoning as necessary, adding more salt, pepper, or lemon if needed.
TEN: Serve and Garnish. Spoon the hot, creamy risotto onto individual serving plates. Artfully arrange the garlic butter prawns on top of each portion (if using). Add a small dollop of mascarpone on top for extra richness and visual appeal. Garnish generously with additional fresh basil leaves and a grind of freshly ground black pepper. Finish with a final squeeze of fresh lemon juice and a drizzle of high-quality extra virgin olive oil to enhance all the vibrant flavors. Serve immediately and savor every delicious bite!
Expert Cooking Tips for Perfect Risotto
Mastering risotto is all about technique and a little patience. These tips will help you achieve a restaurant-quality dish every time:
- Keep Your Stock Hot: This is a golden rule for risotto. Always ensure your vegetable (or chicken) stock is kept at a gentle simmer on a separate burner as you add it to the rice. Adding cold stock will drastically drop the temperature of your risotto, interrupting the cooking process and resulting in unevenly cooked rice and a less creamy texture. For an extra layer of umami depth, consider infusing your hot stock with a leftover Parmesan rind – it adds incredible savory richness.
- “Cook Out” the Tomato Purée: Don’t just stir and immediately add rice. After adding the tomato purée, cook it for at least 2 minutes, stirring constantly. This process helps to deepen its color, mellow its acidity, and develop a richer, sweeter, more concentrated tomato flavor, forming a superior base for your risotto.
- Don’t Skip Toasting the Rice (Tostatura): This seemingly small step is crucial. Lightly toasting the arborio rice in a little fat before adding any liquid helps to seal the individual grains. This allows them to absorb the stock more gradually and evenly, ensuring they remain ‘al dente’ and don’t turn mushy, while also imparting a subtle, nutty aroma and improving the overall flavor and texture of your tomato and mascarpone risotto.
- Embrace the “Low and Slow” Philosophy: Risotto is not a dish to be rushed. Keep the heat at a steady low to medium-low throughout the stock-adding process. The gradual absorption of liquid and constant, gentle stirring are paramount. This careful attention ensures the rice cooks evenly, releases its starches properly, and develops that signature creamy consistency. Aim for about 18-20 minutes of simmering and stirring for perfectly ‘al dente’ rice.
- Stir, Stir, Stir (But Don’t Over-Stir!): Consistent stirring is essential for developing risotto’s creamy texture, as it gently rubs the starch off the rice grains. However, avoid constant vigorous stirring which can break down the grains too much. A steady, rhythmic stir every 30-60 seconds as the stock absorbs is perfect. Many find this process meditative and a great opportunity to enjoy a podcast or music.
- The Magical “Mantecatura”: The final stage of incorporating butter and mascarpone (or Parmesan) off the heat is called “mantecatura.” This is where the risotto achieves its ultimate creaminess and glossy finish. Stir vigorously for about 30 seconds to emulsify the fats and create a beautifully unctuous, flowing risotto.
- All About the Crunch: To add a delightful textural contrast to your creamy risotto, consider a topping of pangrattato (toasted breadcrumbs infused with olive oil and herbs) or some roughly chopped, toasted nuts like pine nuts, almonds, or walnuts. This offers a satisfying counterpoint to the soft rice.
Frequently Asked Questions
Here are answers to some common questions about making this delicious Tomato and Mascarpone Risotto:
No, it is highly recommended to use specific risotto rice, such as arborio (the most common in supermarkets) or carnaroli. While both risotto rice and pudding rice are short-grained and starchy, designed to release starch during cooking, their ultimate textures differ significantly. Risotto rice is engineered to remain slightly firm and ‘al dente’ in the center even when fully cooked, which is crucial for preventing a mushy risotto. Pudding rice, on the other hand, is specifically bred to soften completely and become very tender, which would result in an entirely different, undesirable texture for a savory risotto.
Risottos are incredibly versatile and are often my go-to “fridge forage” meals, perfect for utilizing any vegetables or herbs that are nearing their prime. This tomato and mascarpone risotto welcomes a variety of additions. You can easily stir in a handful of fresh spinach or tender petit pois (peas) during the last few minutes of cooking. Consider frying off diced red, yellow, or orange bell peppers along with the onion at the beginning of the cooking process for added sweetness and color. Sliced or diced courgettes (zucchini) also work wonderfully, adding a fresh, green note. For a richer flavor, sometimes I stir through finely chopped sun-dried tomatoes or even jarred roasted red peppers, adding them with the charred cherry tomatoes. Don’t be afraid to get creative with what you have!
This tomato and mascarpone risotto is an excellent choice for plant-based diets with just a few simple adjustments. For a vegetarian version, simply omit the garlic butter prawns entirely. Ensure that any additional cheese you choose to use (like Parmesan) is explicitly labeled as vegetarian, meaning it’s made with non-animal rennet. To make this delicious risotto fully vegan, you will need to replace the dairy components. Swap out the mascarpone for a high-quality plant-based cream cheese or vegan crème fraîche; Boursin plant-based garlic & herbs is a fantastic option that adds extra layers of garlicky, herbaceous flavor. Use a good vegan butter in place of regular butter, and ensure your vegetable stock is certified vegan. With these thoughtful substitutions, everyone can enjoy this wonderfully creamy and flavorful risotto.
Storage & Reheating Instructions
Proper storage and reheating ensure you can enjoy your delicious risotto for days to come, or even transform it into another Italian classic!
- To Store Leftovers: Any leftover Tomato and Mascarpone Risotto should be transferred to an airtight container and stored in the refrigerator. It will keep well for up to 3 days. It’s best to store the risotto without the prawns, if possible, as prawns can become tough when reheated.
- To Reheat: Risotto is best enjoyed fresh, but reheating is certainly possible. To bring it back to life, place the cold risotto in a saucepan over a low heat. Gradually add a few splashes of hot vegetable stock or water, stirring gently, until the risotto loosens up and regains its creamy consistency. You may need to add a small knob of fresh butter or a spoonful of mascarpone at the end to restore its richness. Stir in the reserved jammy tomatoes (if you stored them separately) only when you are ready to serve, as this helps preserve their texture and flavor.
- To Freeze: You can freeze this tomato and mascarpone risotto for longer storage. Transfer cooled risotto into an airtight, freezer-safe container or heavy-duty freezer bag. It can be stored in the freezer for up to 3 months. When ready to enjoy, defrost the risotto thoroughly in the refrigerator overnight before reheating as described above. Again, for best results, stir in the charred tomatoes and fresh basil after reheating.
- Make Ahead Option (Partial Cook): While risotto is generally best served immediately, a restaurant trick allows for partial preparation ahead of time. Cook the arborio rice until it is about 90% done – it should still have a distinct ‘crunch’ in the center and not be fully tender. Remove it from the heat, spread it thinly on a baking sheet to cool quickly, then cover and chill. When you’re ready to serve, finish cooking the rice with additional hot stock, stirring in the butter, mascarpone, cheese, and the jammy tomatoes until it reaches its perfect creamy, ‘al dente’ state. This method significantly cuts down on last-minute cooking time when entertaining.
- Transform into Arancini: A fantastic way to use leftover risotto! Once chilled and firm, roll the risotto into small balls, optionally stuffing them with a piece of mozzarella. Then, bread them by dipping in flour, egg wash, and breadcrumbs, and deep-fry until golden brown and crispy. This creates delicious Italian rice balls. For guidance, try this easy arancini recipe.
Other Delightful Recipes You Might Enjoy
If you’ve fallen in love with the creamy indulgence of this Tomato and Mascarpone Risotto, explore more Italian-inspired and comforting dishes from my collection:
- For another creamy classic, don’t miss my Creamy Asparagus Risotto, perfect for spring.
- If you enjoy the flavors but prefer pasta, try my Creamy Orzo with Tomato and Mascarpone.
- For a fresh summer option, check out my Zucchini Risotto (Risotto di Zucchini).
- Craving more delicious prawn dishes? Explore my Buttered Garlic Prawns, perfect as a starter or light meal.
- For a flavorful pasta dish, try my Prawn and Tomato Linguine or the robust Prawn and Chorizo Pasta.
Sandwiches
The Best Coronation Chicken Sandwiches
Christmas Recipes
The Best Chocolate Salami
Easy Dessert Recipes
Chocolate Budino (Creamy Italian Pudding)
Drinks and Cocktails
Homemade Hot Chocolate Bombs
Loved This Recipe? Share Your Experience!
I absolutely adore hearing about your cooking adventures and how my recipes turn out in your kitchen. If you’ve made this Tomato and Mascarpone Risotto and loved it, I would be incredibly grateful if you could leave a review in the comments section below. Your feedback, any creative changes you made, and the stories behind why you chose my recipes truly make my day. And if you share a photo of your delicious creation on Instagram, please remember to tag me @desertislanddishes – I love seeing my recipes come to life!
Recipe Card: Tomato and Mascarpone Risotto With Garlic Butter Prawns
Tomato and Mascarpone Risotto With Garlic Butter Prawns
By: Margie
This summery tomato and mascarpone risotto, featuring succulent garlic butter prawns, is a must-try dish! Ready in just under an hour, it’s incredibly simple to prepare yet yields unbelievably delicious results, perfect for any occasion.
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Servings: 2 servings
Ingredients
For the risotto:
- 800 ml vegetable stock, approx (or chicken stock if not vegetarian)
- 2 tbsp olive oil, approx
- 250 g cherry tomatoes (sungold recommended)
- 1 onion, finely chopped
- 2 garlic cloves, finely grated
- 1 tbsp tomato purée (Mutti recommended)
- 150 g arborio rice
- Salt and freshly ground black pepper, to taste
- 1 lemon (for zest and juice)
- Knob of unsalted butter
- 1-2 tbsp full-fat mascarpone
- Fresh basil leaves, roughly torn
For the prawns:
- 20 g unsalted butter
- 1 tbsp olive oil
- 150 g raw peeled king prawns
- 1 garlic clove, crushed
- ½ tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 squeeze of lemon juice
- 1 tbsp freshly chopped parsley
To serve:
- A handful of fresh basil leaves
- 2 tsp full-fat mascarpone
- Freshly ground black pepper
- Lemon wedges for extra juice
- Drizzle of extra virgin olive oil
Instructions
- Prepare Stock and Tomatoes: Pour the stock into a medium-sized saucepan and bring it to a gentle simmer over low-medium heat; keep it hot. Meanwhile, add a generous drizzle of olive oil to a large non-stick pan set over medium-high heat. Add the cherry tomatoes and cook for about 5 minutes, stirring occasionally, until they are nicely charred and blistered but not completely falling apart. Tip them into a bowl and set aside.
- Sauté Aromatics: Add another generous drizzle of olive oil to the pan, reduce the heat to low-medium, and add the finely chopped onion. Cook for about 8-10 minutes, stirring occasionally, until it starts to soften and become translucent. Stir in the garlic and tomato purée and cook for about 2 minutes, stirring, until fragrant. Add a splash of water if it starts to stick.
- Toast the Rice: Add the arborio rice to the pan and cook for a few minutes, stirring until the grains are lightly toasted and translucent around the edges.
- Gradually Add Stock: Pour in a ladleful of the simmering stock and stir until almost all of it has been absorbed. Keep the heat low to avoid rushing this stage.
- Continue Cooking Risotto: Gradually repeat this process, adding one ladleful of stock at a time and stirring until absorbed, until all the remaining stock has been used and the rice is al dente (tender with a slight bite in the center). This should take around 18-20 minutes.
- Cook the Prawns: Meanwhile, for the prawns: melt the butter and olive oil in a large non-stick frying pan over medium-high heat. Add the prawns, followed by the crushed garlic and smoked paprika. Season with salt and freshly ground black pepper. Sauté for about 2-3 minutes, stirring occasionally, until the prawns are blushing pink and just cooked through. Be careful not to overcook them. Remove from the heat.
- Finish the Prawns: Squeeze fresh lemon juice over the cooked prawns, to taste, and stir through the freshly chopped parsley. Set aside.
- Finish the Risotto: Once the rice is cooked, stir the reserved jammy tomatoes into the risotto. Season with salt and freshly ground black pepper, to taste. Add lemon zest, to taste (I use about ½ a lemon), plus an extra squeeze of lemon juice if desired.
- Mantecatura: Remove the risotto from the heat. Stir in a knob of unsalted butter, followed by the mascarpone, until fully combined and the risotto is beautifully creamy. Sprinkle in most of the roughly torn fresh basil leaves and gently fold them through. Taste and adjust the seasoning as necessary.
- Serve: Spoon the hot risotto onto serving plates. Top generously with the garlic butter prawns and a teaspoon of mascarpone on each plate. Garnish with fresh basil leaves and a grind of freshly ground black pepper. Squeeze over a little extra lemon juice and drizzle with extra virgin olive oil. Enjoy immediately!
Notes
- Scroll up for a helpful step-by-step guide with images to assist with this recipe.
- To store: Any leftovers can be stored in the fridge in an airtight container for 3 days. Leftovers are also excellent for making arancini (Italian rice balls).
- To reheat: When serving, place the cold risotto back in a pan over low heat, slowly adding hot stock until it regains its desired consistency. Finish with butter, mascarpone, and more cheese if desired. Stir in the jammy tomatoes just before serving to maintain their best texture.
- To freeze: This risotto can be frozen for up to 3 months in an airtight container. Defrost fully in the fridge before reheating as described above.
- Make ahead: Risottos are always best made fresh. However, you can cook the rice until it’s 90% done (still with a slight crunch), cool it quickly, cover, and chill. Finish cooking with extra stock, butter, mascarpone, cheese, and tomatoes when ready to serve.
- Warm stock: Always keep your stock warm to ensure the rice cooks evenly and the temperature of the risotto doesn’t drop, which is crucial for creamy results.
- Umami boost: If you have any leftover Parmesan rind, add it to your simmering stock to infuse even more savory umami flavor.
- Wine option: For extra flavor and acidity, replace 150ml of the stock with dry white wine, adding it after toasting the arborio rice and allowing it to evaporate.
- Low and slow: Patience is key! Don’t rush the risotto cooking process. The rice should take 18-20 minutes to cook ‘al dente’.
- Stir, stir, and stir again!: Continuous stirring encourages the rice to release its starch, creating that wonderfully creamy texture. It’s well worth the effort and can even be quite relaxing.
- Make it plant-based: For a vegetarian version, simply omit the prawns. To make it vegan, swap mascarpone for a plant-based cream cheese (Boursin plant-based works well) and use vegan butter.
- Added texture: For a bit of crunch, sprinkle your finished risotto with pangrattato (toasted breadcrumbs with olive oil and herbs) or some roughly chopped toasted nuts.
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