I received a beautiful set of pans from Thyme and Table, and I decided to inaugurate them with a special dish that exudes sophistication! These are the most beautiful pans I’ll ever use to cook. 😉Here’s the recipe for Risotto with Prosecco, Mascarpone, and Pink Peppercorn, garnished with an edible gold leaf. Call it glamorous cooking! Ingredients: Arborio rice 1 ⅜ cups (330 gr.) 2 white onions 2 celery hearts 2 carrots Pink peppercorn 3 tbs Prosecco 1 cup Parmesan Cheese 1 cup Salt Mascarpone 1 1/4 cup Olive oil Edible gold leaf 1. Prepare the vegetable stock. Add 1 onion, 2 carrots, and 2 celery hearts to a pan of boiling water, and let it simmer for 30 minutes. Add a handful of coarse salt. 2. Meanwhile, cut the remaining onion finely. Warm the oil, add the onion to the pan, and cook for a few minutes. 3. Add the rice and toast it. The rice has to become translucent. 4. Blend with Prosecco. 5. Once the liquid has been absorbed, start adding the stock gradually, stirring all the time. 6. The rice needs to cook for about 20 minutes. It is ready when it has become soft. 7. Once the rice is cooked, add the mascarpone, Parmesan cheese, and half of the peppercorn. Let it rest for 5 minutes. 8. Plate the rice. 9. Garnish with the remaining peppercorn and the gold leaf. 10. Serve it hot. : This dish is perfect for an elegant dinner party! It will be a conversation starter, I promise. LTKhome