Creamy Risotto with Mascarpone, Pink Peppercorns and Rocket Chlorophyll

Ingredients

For the Risotto

• 500 g Carnaroli rice
• 120 g Trevalli Professional Mascarpone Mix
• 100 g grated Grana Padano cheese
• Salt and black pepper, to taste
• Pink peppercorns, to taste
• Extra virgin olive oil, as needed
• Vegetable stock, as needed
• 3 bunches fresh rocket (aragula)
• Xanthan gum, as needed

Products Used

Process

For the Rocket Chlorophyll:

1. Blend the fresh rocket until completely smooth.
2. Strain the mixture through a fine sieve to remove any excess fibers.
3. Thicken the strained liquid with a small amount of xanthan gum until the desired consistency is achieved.

For the Risotto:

1. Dry-toast the Carnaroli rice in a saucepan over medium heat.
2. Cook the rice by gradually adding hot vegetable stock, one ladleful at a time.
3. Once the rice is cooked, remove it from the heat and begin the mantecatura (final creaming stage).
4. Stir in the Trevalli Professional Mascarpone Mix, the grated Grana Padano, and the pink peppercorns.
5. Adjust the seasoning with salt and black pepper if necessary.

For Finishing:

1. Serve the risotto all’onda (with its characteristic flowing, wave-like consistency).
2. Garnish with the rocket chlorophyll and a few whole pink peppercorns.