Wild Mushroom Risotto

1. 1

   Heat a large knob of butter and a drizzle of olive oil in a saucepan; add the chopped garlic and shallots.

2. 2

   Chop the mushrooms roughly, add to the pan and season heavily.

3. 3

   Saute off the mushrooms until partially cooked.

4. 4

   Add the risotto rice.

5. 5

   Allow the rice to be coated by the butter/oil/mushroom juices; add the wine.

6. 6

   Allow the alcohol to boil off and continually stir the risotto while you gradually add the chicken stock ladle by ladle.

7. 7

   When the rice is cooked, but retaining a small amount of bite, stir in the grated Parmigiano-Reggiano and mascarpone.

8. 8

   Once the cheeses have melted and the risotto is cooked to your liking add the parsley.

9. 9

   Remove from heat, place a lid on the pan and let relax for 1 minute.

10. 10

    When ready serve in deep dishes with a drizzle of a good peppery olive oil on top and a couple of shavings of the Parmigiano-Reggiano.

* Per serving · 4 servings · Values may vary.

No additional tips available.