The first time I ever encountered mascarpone cheese was in Italy. I remember being totally enchanted with the experience. I use the word experience because that’s what mascarpone is for your taste buds. Perhaps it’s the creaminess or the slightly sweet aura that envelopes your senses…..what ever it is, the experience is sublime and totally different from any food I had ever eaten in the US. For those who have never sampled this very simple food, mascarpone is one of the main ingredients in Tiramisu and Zabaglione both legendary Italian desserts. It’s actually a triple cream soft cheese that is made from cows that have a diet of special grasses, herbs , and flowers. The origin dates back to the area above Tuscany called Lombardy in the late 16th century.

Mascarpone is made by allowing cows milk to set until the cream floats to the top. This is poured off and heated to 185 degrees. Tartaric acid is added, and the mixtures is allowed to thicken, and rest,. When the whey is separated, the remaining mass is pored into special cloth bags, and refrigerated so the rest of the whey is shed after 24 hours….. then presto….mascarpone.

Real mascarpone cheese comes from Italy and is available at Italian markets such as Giglio’s in St.Clair Shores, MI (586-774-3767) You can also find domestically produced mascarpone from Bel Gioioso in Denmark, WI, (www.belgioioso.com) and Castelli USA, Little Falls, NJ.

One of my favorite ways to enjoy mascarpone is spread it on just baked foccacia bread or in risotto dishes. Here is a simple recipe for Shrimp & asparagus risotto with mascarpone.

Shrimp & asparagus risotto with mascarpone Creamy Arborio rice with shrimp, asparagus & mascarpone cheese

• ¾- 1 cup raw roughly chopped shrimp (or tiny salad shrimp)
• ¾ cup minced white onion
• 3 Tbs olive oil
• 1 cup Italian Arborio rice
• ½ cup mascarpone cheese
• ½ cup white wine
• ½ tsp salt/pepper
• 2-3 cups brodo (broth)

1. Sauté rice in olive oil (rosolare), until white dots appear (do not brown)
2. Add onions and cook until translucent, add wine, reduce slightly, add stock slowly
3. Continue to simmer slowly while adding a little stock at a time. (20 minutes)
4. Continue to add stock
5. After about 18 minutes and the rice is creamy, add mascarpone , shrimp & asparagusWhen all ingredients are in add salt/pepper to taste
6. Risotto should be slightly adente, but still creamy and slightly loose in pan “on the wave” or “al onda” Risotto will “tighten up” when plated.
7. Serve immediately

Makes about 4- 6 servings

Buon Appetito,

Chef Doug Cordier “Cooking With Cordier”
www.ufoodi.com

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