Mushroom risotto with mascarpone
1342 views
Rate this Recipe
This is a classic mushroom risotto that keeps it simple and tasty but adds a lovely rich creamy texture at the end by adding in the velvety mascarpone. A real treat this one.
Featured Recipes
Summary
| Preparation Time: | 10 Minutes |
|---|---|
| Cooking Time: | 20 Minutes |
| Difficulty: | Moderate |
| Health Factor: | 9 (1 = Very Unhealthy to 10 = Very Healthy) |
| Main Ingredient: | Rice |
| Course: | Starter/Main |
| Cuisine: | italian |
| Serves: | 6 |
Ingredients
Print these ingredients
Change to imperial system
Change to imperial system
- 1 Litre Vegetable stock
- 400g Arborio rice
- 1 kg Mushrooms (button, chestnut and portobello)
- 2 glasses dry white wine
- 2 tsp Olive oil
- 5 Shallots (or 1 large white onion if no shallots)
- 2 cloves of Garlic
- 1 sprig of Thyme
- 2 Tbsp grated parmesan cheese
- 3 Tbsp Mascarpone
- Salt and pepper
Text Recipe
Print this recipe- You should prepare your stock in advance
- Peel and dice the shallots and garlic into a fine dice.
- Remove the stalks from the mushrooms and pad with a damp cloth to remove any dirt. Dice into quarters.
- Heat up a large pan and add the oil, gently fry the onions, garlic, mushrooms and thyme for 3 minutes over a low heat until they are soft but do not have any color.
- Add the rice and using a wooden spoon continue to stir for a further minute to seal the rice ensuring to keep the rice moving at all times.
- Add the white wine to the pan and continue stirring.
- When the white wine has evaporated it is time to start adding the stock one ladel at a time. It is important not to add too much stock at a time and also to not leave the risotto and keep stirring constantly.
- Keep adding the stock until it is all gone or until the rice is cooked but retains a slight bite to it.
- Finish the risotto by adding the mascarpone, grated parmesan and adjust the seasoning with salt and pepper.
- Serve garnished with shaved parmesan cheese
