Creamy Sun-Dried Tomato, Parmesan, and Mascarpone Risotto

Heat the ³/₄ tbsp Olive oil extra virgin in a wide heavy-bottomed pan over medium heat, add the finely diced ¹/₄ head Onions, and sauté for 2 to 3 minutes until soft and translucent.

Add the minced ¹/₂ clove Garlic and 21 gr Dried tomatoes, stirring constantly for 1 minute until fragrant.

Pour in the 75 gr Arborio Rice and toast for 1 to 2 minutes, stirring thoroughly until the grains are coated and translucent around the edges.

Gradually add the hot 5 gr Vegetable Broth Cubes one ladle at a time over 16 to 18 minutes, stirring frequently and waiting until each addition is absorbed before adding more, until the rice is tender with a slight bite.

Stir in the ¹/₂ tsp Oregano dried and the remaining 9 gr Dried tomatoes, cooking for 1 minute so the flavors meld.

Remove the pan from the heat and vigorously beat in the 1 ¹/₂ tsp Butter, 20 gr Mascarpone, and 15 gr Parmesan - Grated until the risotto is velvety and creamy.

Season with the ¹/₄ tsp Table salt and ¹/₄ tsp Black Pepper - Powder, stirring gently to evenly distribute the seasoning.

Ladle the risotto into warm bowls, garnish with the 2.5 gr Fresh Basil, and serve immediately.