This Tomato & Mascarpone Risotto represents Italian comfort food at its finest, combining the bright acidity of ripe tomatoes with the rich, velvety texture of mascarpone cheese in a perfectly creamy arborio rice base. Each grain of rice is slowly cooked to creamy perfection, absorbing layers of flavor from aromatic vegetables, white wine, and a carefully crafted tomato base that’s both fresh and concentrated. The addition of mascarpone at the end creates an incredibly luxurious finish that balances the tomato’s natural acidity with its mild, buttery richness. Fresh basil and Parmesan cheese provide the perfect finishing touches, making this dish elegant enough for entertaining yet comforting enough for a cozy dinner at home. This recipe serves 4 people generously and takes about 45 minutes of attentive cooking, but the results are absolutely worth every minute of stirring.
For the Tomato Base
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 1 can (28 ounces) whole San Marzano tomatoes, crushed by hand
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh basil, chopped
For the Risotto
- 6 cups warm chicken or vegetable broth
- 3 tablespoons butter
- 1 small onion, finely diced
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 1/2 cup mascarpone cheese, at room temperature
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
- 2 tablespoons fresh basil leaves, torn
- Salt and white pepper to taste
For Garnish and Serving
- Fresh basil leaves for garnish
- Extra Parmesan cheese, grated
- Freshly ground black pepper
- Cherry tomatoes, halved (optional)
- Extra virgin olive oil for drizzling
Creating the Tomato Base
Heat olive oil in a medium saucepan over medium heat. Add the finely diced onion and cook for 5-6 minutes, stirring occasionally, until soft and translucent but not browned.
Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly and becomes very aromatic.
Building the Tomato Flavor
Add the crushed tomatoes with their juices, sugar, salt, and black pepper to the pan. Bring the mixture to a gentle simmer, then reduce heat to low and cook for 15-20 minutes, stirring occasionally.
The tomato base should reduce and thicken slightly, with the flavors becoming concentrated and well-balanced. Stir in the fresh basil during the last 5 minutes of cooking. Set aside and keep warm.
Preparing for the Risotto
In a separate saucepan, keep the broth warm over low heat throughout the risotto cooking process. Warm broth is essential for proper risotto texture, as cold broth will slow down the cooking and affect the final creaminess.
Have all your ingredients measured and ready, as risotto requires constant attention and frequent stirring once you begin the cooking process.
Starting the Risotto Base
In a large, heavy-bottomed saucepan or wide skillet, melt 2 tablespoons of butter over medium heat. Add the finely diced onion and cook for 4-5 minutes until soft and translucent.
The onion should be completely soft but not browned, as browning will add unwanted color and alter the delicate flavor profile of the finished risotto.
Toasting the Rice
Add the arborio rice to the pan with the onions and stir constantly for 2-3 minutes until the rice grains are well-coated with butter and become slightly translucent around the edges. This toasting step is crucial for developing the proper texture.
The rice should make a gentle crackling sound as it toasts, and you should be able to see through the outer layer of each grain when it’s properly toasted.
Adding Wine and Beginning the Cooking
Pour in the white wine and stir constantly until it’s almost completely absorbed by the rice, about 2-3 minutes. The wine adds acidity and complexity to balance the rich mascarpone that comes later.
Once the wine is absorbed, begin adding the warm broth one ladle at a time, stirring constantly and waiting for each addition to be absorbed before adding the next.
The Risotto Cooking Process
Continue adding broth and stirring for about 18-20 minutes, until the rice is creamy but still has a slight bite in the center of each grain. This texture is called al dente and is the hallmark of perfect risotto.
About halfway through the cooking process, stir in half of the prepared tomato base, which will give the rice a beautiful pink color and infuse it with rich tomato flavor.
Final Enrichment
When the rice is nearly done, stir in the remaining tomato base and cook for 2-3 more minutes. Remove the pan from heat and immediately stir in the remaining tablespoon of butter, the room-temperature mascarpone, and half of the Parmesan cheese.
The mascarpone should melt smoothly into the hot risotto, creating an incredibly creamy, luxurious texture that coats each grain of rice perfectly.
Final Seasoning and Plating
Stir in the torn fresh basil leaves and season with salt and white pepper to taste. The risotto should be creamy and flow slightly when spooned onto a plate, but not be soupy or stiff.
If the risotto seems too thick, add a little more warm broth one spoonful at a time until you reach the perfect consistency.
Elegant Presentation
Divide the risotto among four warm serving bowls, using a large spoon to create smooth, even portions. The risotto should settle into a gentle mound in each bowl.
Garnish each serving with fresh basil leaves, a sprinkle of the remaining Parmesan cheese, and a few grinds of fresh black pepper for color contrast.
Finishing Touches
If using cherry tomatoes, arrange a few halves around each serving for additional color and fresh tomato flavor. Drizzle a small amount of high-quality extra virgin olive oil around the edge of each bowl for a professional presentation.
Serve immediately while the risotto is hot and at its creamiest, as it will continue to thicken as it sits.
Wine Pairing and Accompaniments
This rich, tomato-forward risotto pairs beautifully with a medium-bodied white wine like Chardonnay or a light red wine such as Pinot Noir. The wine should complement rather than compete with the delicate mascarpone flavors.
Serve with a simple arugula salad dressed with lemon vinaigrette to provide a peppery contrast to the rich, creamy risotto.
Tips for Perfect Results
Use genuine arborio rice for the best texture – the high starch content is what creates risotto’s signature creaminess. Keep the mascarpone at room temperature before adding to prevent it from seizing when mixed with the hot rice.
Never rush the process by adding too much broth at once or turning up the heat. The slow, gradual cooking and constant stirring are what develop the perfect creamy texture that makes risotto so special.
Storage and Serving Notes
Risotto is best enjoyed immediately but can be stored in the refrigerator for up to 2 days. When reheating, add warm broth gradually and stir gently over low heat to restore the creamy texture.
The tomato base can be made up to 2 days ahead and refrigerated, making it easier to prepare the risotto when you’re ready to serve this elegant dish.
