I have no idea why Dorie calls this week's recipe "risotto." She doesn't even seem to know why she calls it that, saying up front that "this is a risotto the way that finely sliced apples are a carpaccio." I thought this came out more like an alfredo sauce, but whatever. I don't really care what you call it--it's delicious and easy to make.
I was a bit startled by the direction to cook pasta in chicken broth (why have I never done that before??) for 25 minutes, until most of the liquid was absorbed. 25 minutes sounded like an awfully long time, but much to my surprise, the pasta did not turn into a mushy pile of goo. During the last few minutes of cooking, add cream, then parmesan and mascarpone.
I shredded a rotisserie chicken and stirred it in when I added the cream, because I didn't feel like preparing this pasta as a side to something else.
It's a keeper. An indulgent keeper, but a keeper, nonetheless.