Nothing beats the rich, comforting flavors of Mascarpone Risotto with Tomatoes, especially when topped with a drizzle of balsamic reduction.
I always feel fancy when I make risotto. If you’ve never tried making it, this Tomato Basil Risotto with Mascarpone is an easy recipe to get you started. The dish is absolutely divine with a balsamic reduction, and the flavors are incredible.
Table of Contents
Reasons to Love This Risotto
- Mascarpone Risotto with Tomatoes is the ultimate comfort food, perfect for those nights when you need something cozy and satisfying.
- You can make restaurant-quality risotto at home, and trust me, it’ll impress anyone at the table.
- The simple ingredients come together to create such satisfying flavors, proving that less is often more.
Recipe Ingredients
- Balsamic Vinegar: It adds a perfect tangy sweetness that cuts through the creaminess.
- Fresh Mascarpone Cheese: Mascarpone melts into the risotto, making it unbelievably creamy and luxurious.
- Fresh Basil: Fresh basil adds a bright, herby flavor that lifts the whole.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Risotto Varieties: When choosing the best rice for risotto, Carnaroli rice is the top choice. It has a higher starch content and firmer texture, making it the creamiest and most forgiving for risotto. If you can’t find Carnaroli, Arborio rice is a good alternative but can overcook easily. Vialone Nano is another option, cooking faster while still holding its shape, but watch it closely to avoid overcooking.
- Broth Variations: You can easily swap the vegetable broth in this recipe for another type. Chicken stock or broth is a great alternative, adding a richer, savory depth that complements the creamy mascarpone. For a more robust flavor, you could even use a mushroom broth, which adds an earthy, umami richness to the dish.
- Savory Onion and Garlic Variation
- Add onion: Sauté 1 small finely chopped onion in olive oil before adding the rice.
- Add garlic: Stir in 2 cloves minced garlic after the onion turns translucent, cooking for 30 seconds before adding the rice.
- Boost umami: Stir in a splash of soy sauce or Worcestershire sauce for extra depth.
- Sun-Dried Tomato & Parmesan Variation
- Replace grape tomatoes with ½ cup chopped sun-dried tomatoes (packed in oil for extra flavor).
- Stir in ¼ cup grated Parmesan cheese for a nuttier, saltier taste.
- Add 1 finely chopped shallot in olive oil before adding the rice for a mild onion flavor.
How to Make Mascarpone Risotto with Tomatoes
Step #1: Heat a large sauté pan over medium-high heat for several minutes. Once hot, add the grape tomatoes and sauté, stirring constantly, until browned and burst. Set aside.
Step #2: Bring the vegetable broth to a simmer in a medium saucepan, but do not let it boil. Keep warm.
Step #3: Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the rice and cook for 2 minutes, stirring constantly. Add the wine to the pan, and stir constantly until the liquid is nearly absorbed, about a minute. Stir in 1 cup of broth; cook for 5 minutes or until the liquid is nearly absorbed, stirring constantly. Reduce heat to medium. Add the remaining broth, ½ cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total).
Step #4: Meanwhile, place vinegar in a small, heavy saucepan; bring to a boil over medium heat. Cook until slightly syrupy and reduced to 1 tablespoon (about 4 minutes).
Step #5: Stir the half-and-half, salt, and pepper into the risotto; cook for 2 minutes. Remove from heat; stir in burst tomatoes and basil. Place about 1 cup of risotto into each of 6 shallow serving bowls. Add a spoonful of mascarpone and a drizzle of balsamic syrup to each. Serve hot.
Expert Tips
- Do Not Rinse the Rice: For a creamy risotto, it’s crucial to retain the starch on the rice grains. Rinsing the rice before cooking removes this starch, which is essential for achieving that classic creamy texture. By keeping the rice unwashed, you ensure the dish develops a rich, velvety consistency.
- Use Remaining Broth: If you have any leftover broth or stock after making the risotto, don’t discard it. You can use the remaining stock to loosen up the risotto when reheating or add it to soups, sauces, or even freeze it for future recipes. This way, nothing goes to waste, and you always have flavorful liquid on hand.
FAQs
If you don’t have mascarpone on hand, you can substitute it with cream cheese for a similar creamy texture. For a slightly different flavor, try using ricotta for a lighter, fluffier consistency, or go with parmesan cheese for a sharper, nuttier taste that still blends beautifully with the risotto.
While fresh tomatoes are best for their vibrant flavor and juiciness, you can use canned or tinned tomatoes if needed. Just be sure to drain them well to avoid adding extra liquid to the risotto.
Topping the risotto with lightly dressed greens adds a fresh, crisp element. Arugula, baby spinach, and other baby greens work wonderfully.
Storage Info
To store leftover risotto, place it in an airtight container and refrigerate it for up to 3 days. While you can freeze it for up to a month, the texture might change a bit.
To reheat, gently warm the risotto on the stove over low heat, adding a splash of broth or water to restore its creamy consistency. Avoid reheating in the microwave to prevent drying out.
More Tomato Recipes You’ll Love
Mascarpone Risotto with Tomatoes Recipe
RECOMMENDED PRODUCTS
Ingredients
- 3 Tbsp. balsamic vinegar
- 4 1/2 c. vegetable broth
- 2 Tbsp. extra virgin olive oil - divided
- 1 1/2 c. Carnaroli rice
- 1/3 c. dry white wine
- 1/4 c. half-and-half or whole milk
- 1 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 c. grape tomatoes
- 1/4 c. chopped fresh basil
- 5 oz. fresh mascarpone cheese
Instructions
- Heat a large sauté pan over medium-high heat for several minutes. Once hot, add the grape tomatoes and sauté, stirring constantly, until browned and burst. Set aside.
- Bring the vegetable broth to a simmer in a medium saucepan, but do not let it boil. Keep warm.
- Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the rice and cook for 2 minutes, stirring constantly. Add the wine to the pan, and stir constantly until the liquid is nearly absorbed, about a minute. Stir in 1 cup of broth; cook for 5 minutes or until the liquid is nearly absorbed, stirring constantly. Reduce heat to medium. Add the remaining broth, ½ cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total).
- Meanwhile, place vinegar in a small, heavy saucepan; bring to a boil over medium heat. Cook until slightly syrupy and reduced to 1 tablespoon (about 4 minutes).
- Stir the half-and-half, salt, and pepper into the risotto; cook for 2 minutes. Remove from heat; stir in burst tomatoes and basil. Place about 1 cup of risotto into each of 6 shallow serving bowls. Add a spoonful of mascarpone and a drizzle of balsamic syrup to each. Serve hot.
NOTES
Nutrition
The tomato and basil combo felt classic and worked perfectly in the risotto.
I liked what you said about people and basil…that made me laugh because I agree with you.
Just haven’t seen it put quite that way! I love risotto and will try your recipe!
Ha, I’m glad you like my oddball sense of humor!! Definitely try this recipe – delicious 🙂
Tonight is my first time on your blog and over the last hour I have found SO many recipes that look and sound ahhhmazing!! So much so that I have planned the majority of my weekly menu off of here. Here is my line up, Tuscan Chicken Skillet, Baked Greek Chicken, Piri Piri Chicken, German Goulash and lastly Tomato Basil Risotto. I will make sure to check back and let you know what my family of 5 foodies thinks of them all. Keep up the good work!!
Hi, Jennifer! I was so happy to read this comment 🙂 Those are all really yummy recipes! Of course, I may be a little biased… 😉 ENJOY!
Wow! This sounds amazing! I will have to give it a try! Thanks for the inspiration! 🙂
Thanks, Courtney! The balsamic reduction is killer!