WILD MUSHROOM MASCARPONE RISOTTO
Ingredients
1 cup Arborio rice
2 ½ cups vegetable or chicken stock, kept warm
1 tablespoon olive oil
1 tablespoon butter (optional)
1 small shallot or ½ small onion, finely chopped
1 garlic clove, minced
150–200g mixed wild mushrooms, sliced
¼ cup dry white wine
2–3 tablespoons mascarpone cheese
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish
Instructions
Cook the mushrooms:
Heat olive oil (and butter if using) in a pan over medium heat.
Sauté mushrooms with a pinch of salt and pepper until golden, about 5 minutes.
Remove and set aside.
Cook aromatics:
In the same pan, sauté shallot/onion until translucent.
Add garlic and cook 30 seconds until fragrant.
Toast the rice:
Stir in the Arborio rice for 1–2 minutes until edges are translucent.
Deglaze with wine:
Add white wine and cook until mostly absorbed.
Add stock gradually:
Add warm stock ½ cup at a time, stirring frequently.
Wait until mostly absorbed before adding more.
Continue until rice is creamy and al dente (~18 minutes).
Finish with mascarpone and mushrooms:
Stir in the sautéed mushrooms and mascarpone cheese until creamy.
Adjust seasoning with salt and pepper.
Serve:
Plate and garnish with parsley. Optionally, drizzle a little olive oil on top.
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