About the Recipe
Ingredients
20g unsalted butter
1/2 onion, finely chopped
1 garlic clove, crushed
500ml chicken stock
100g risotto rice, preferably Carnaroli
50ml white wine
2 tbsps olive oil
100g mixed wild mushrooms, cleaned, washed
1 tbsp mascarpone cheese
1 heaped tbsp freshly grated Parmesan cheese
1 tbsp chopped fresh flat leaf parsley
1/2 lemon, juiced
Salt
Freshly ground black pepper
Preparation
Step 1
Melt the butter in a saucepan, add the onion and garlic, cover with a lid and cook for 5 minutes. Pour the chicken stock into a separate pan and bring to a simmer.
Step 2
Add the rice to the onions and coat in the butter. Add the white wine, boil and reduce for 2 minutes. Add just enough hot stock to cover the rice.
Step 3
Heat the olive oil in a separate frying pan and fry the mushrooms for 3 minutes until golden brown. Season and add to the rice. Cook the rice and mushrooms for 10 minutes, adding a little more stock once the previous batch has been absorbed by the rice.
Step 4
When the rice has softened but still has a slight bite, add the mascarpone, Parmesan, parsley and lemon juice.
Step 5
Check the seasoning and serve.
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