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Leeks, Mascarpone and Roasted Potato Risotto

Time – 45-50 minutes
Portions - 6

Ingredients (to cook basic risotto)

Arborio – 400 gms
Onion – 1 large (chopped)
Garlic cloves – 3-4 (chopped)
Olive oil – 100 ml
Vegetable stock – 1 ltr
Parmesan – 100 gms (grated)
White wine – 100 ml
Salt – 15 gms
Pepper – 15 gms (fresh ground)


Pour the olive oil in a hot heavy bottom pan, add in the garlic and onion and fry for around 10 minutes or until golden brown

Add in the Arborio and cook further for around 15 minutes or until the rice begins to crackle, stirring constantly.

Add in the wine and stir for a further 5 minutes till the rice absorb the flavor

Add in the vegetable stock and continue stirring for around 15-20 minutes till the rice is cooked

Finish with the seasoning and cheese


Olive oil – 75 ml
Roasted potatoes – 250 gms (diced)
Garlic – 4-5 cloves (chopped)
Onion – 50 gms (chopped)
Leeks – 250 gms
Mascarpone – 150 gms
Thyme – 20 gms
Vegetable stock – 250 ml
Salt – to taste
Pepper – to taste
Parmesan – 50-60 gms


In a heavy bottomed pan, heat the oil, add in the onion and garlic and sauté for 2-3 minutes

Add in the sliced leeks and cook for a further 5 to 6 minutes

Throw in the cooked Arborio and the vegetable stock and continue cooking

Cream the mascarpone cheese and add it to the above stirring well for all the ingredients to combine

Once it is cooked throw in the diced potatoes and finish with the seasonings and cheese.