Ingredients:
* 2 tablespoons butter
* 2 tablespoons olive oil
* 2 shallots, finely chopped
* 3 cloves garlic, minced
* 8 ounces mushrooms (cremini, shiitake, or a mix), diced
* 1 1/2 cups Arborio rice
* 1/2 cup dry white wine
* 4 cups warm chicken broth
* Salt and pepper to taste
* 1/4 cup mascarpone cheese
* 1/2 cup grated Pecorino Romano cheese
* 1/4 cup fresh parsley, chopped
* Zest of 1 lemon
Instructions:
* In a large skillet or saucepan, melt the butter with the olive oil over medium heat.
* Add the shallots and minced garlic, sautéing until they become translucent and fragrant, about 2-3 minutes.
* Add the diced mushrooms to the pan and cook until they release their moisture and begin to brown, about 5-7 minutes.
* Stir in the Arborio rice, coating it well with the butter and oil mixture, and cook for another 2 minutes until the rice becomes slightly translucent.
* Pour in the white wine, stirring constantly until it’s absorbed by the rice.
* Begin adding the warm chicken broth, one ladleful at a time, stirring frequently and allowing the rice to absorb the broth before adding more. Continue this process until the rice is creamy and tender, but still slightly al dente, about 18-20 minutes.
* Season the risotto with salt and pepper to taste.
* Stir in the mascarpone cheese until it’s melted and fully incorporated into the risotto, then add grated Pecorino Romano cheese, chopped parsley, and lemon zest, stirring until everything is well combined.
* Serve and garnished with additional chopped parsley, lemon zest, and a sprinkle of grated Pecorino Romano cheese on top.
#thepastaplate #risotto #mushrooms