This mascarpone risotto is an elegant, indulgent meal you can easily make at home. The flavors are simple but rich, delivering a comforting dish that feels special enough for a date night or any celebration.
Dinner is served!
This creamy mascarpone risotto is finished with fresh herbs and paired with tender, crusted filet mignon. It’s luxurious, comforting, and perfect for Valentine’s Day or any night you want to treat yourself.
I love dishes like this—relatively straightforward to make yet tasting like something from a nice restaurant. With a little practice, risotto becomes second nature and rewards you with a creamy, impressive result.
Yes, risotto requires attentive stirring, but it’s similar to roasting a chicken: once you’ve done it a couple of times it feels easy. Put on some music, open a glass of white wine, and enjoy the process of stirring to create that perfect texture.
This version is loaded with Parmesan and lots of mascarpone for an ultra-creamy finish. It’s mild and versatile, a great neutral base that pairs beautifully with steaks, roasted vegetables, or a simple salad.
We serve this risotto with seared filet mignon—tender and browned on the outside with a soft interior. For the best results, I use a cast iron skillet, kosher salt, fresh cracked pepper, and a touch of butter.
I often add a roasted vegetable on the side—parmesan-roasted broccoli, asparagus, or green beans work wonderfully—or a simple house salad to start. These sides keep the meal balanced and add color and texture.
Meals like this make an ordinary evening feel special and cared for. They’re great to prepare when you want to feel pampered—whether for company or just for yourself.
Mascarpone Risotto with Seared Filet Mignon
Mascarpone Risotto with Seared Filet
15 mins
30 mins
45 mins
Ingredients
Risotto
- 6 cups chicken or vegetable stock
- 1 tablespoon olive oil
- 1 ½ cups arborio rice
- 4 garlic cloves, minced
- Kosher salt and pepper
- ¾ cup dry white wine (or extra stock)
- 1 cup finely grated Parmesan cheese
- ½ cup mascarpone cheese
- Fresh chives, for topping
Steaks
- 4 filet mignon steaks, about 2 inches thick
- Kosher salt and fresh ground pepper
- 2 to 3 tablespoons unsalted butter
Instructions
Risotto
- Warm the stock in a large saucepan over low heat.
- In a separate saucepan, heat the olive oil over medium-low. Add garlic and rice with a pinch of salt and pepper. Stir frequently, toasting the rice for 3–5 minutes until it’s slightly translucent.
- Stir in the white wine and cook until absorbed. Add 1 cup warm stock and stir continuously until absorbed. Repeat with another cup, then continue adding 2–3 more cups in the same way until the rice is creamy and al dente. The risotto should be hydrated and still slightly saucy when served; this usually takes 15–20 minutes or a bit longer.
- When the rice is ready, stir in the Parmesan and mascarpone until fully melted and incorporated. Adjust seasoning to taste.
- Top with fresh chives, extra Parmesan, and cracked black pepper before serving alongside the filet.
Steaks
- Preheat the oven to 450°F. Use a cast iron skillet if possible; it will get hot and a little smoky, so ventilate the kitchen.
- Heat the skillet over medium-high. Season steaks generously with salt and pepper. Add 2 tablespoons butter to the pan; when it browns and begins to smoke, place the steaks in the skillet.
- Sear each side about 2 minutes until deeply browned. Add the remaining tablespoon of butter if needed. Turn off the heat after both sides are seared.
- Transfer the skillet to the oven and roast 3–5 minutes for medium doneness, depending on thickness. Use an instant-read thermometer: rare 120°F, medium-rare 125–130°F, medium 135–140°F, medium-well 145–150°F.
- Let steaks rest 5–10 minutes before slicing and serving with the risotto.
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Cozy comfort.