Wild Mushroom Risotto

by slowthinker

Prep time: 0:10 Overall time: 0:30

Servings:

INGREDIENTS

2 shallots finely chopped
200g carnaroli rice
Handful chopped parsley
150g wild mushrooms (get the best you can)
1 glass of dry white wine, a chablis works wonderfully as it's quite a minerally flavour.
50g mascarpone cheese
50g parmesan cheese (parmigiano reggiano)
Chicken stock (no quantity as it differs each time, but you will need probably 1.5-2 pints.
1 chopped garlic clove

INSTRUCTIONS

Heat a large knob of butter and a drizzle of olive oil in a saucepan; add the chopped garlic and shallots. Chop the mushrooms roughly, add to the pan and season heavily. Saute off the mushrooms until partially cooked. Add the risotto rice. Allow the rice to be coated by the butter/oil/mushroom juices; add the wine. Allow the alcohol to boil off and continually stir the risotto while you gradually add the chicken stock ladle by ladle.

When the rice is cooked, but retaining a small amount of bite, stir in the grated Parmigiano-Reggiano and mascarpone. Once the cheeses have melted and the risotto is cooked to your liking add the parsley. Remove from heat, place a lid on the pan and let relax for 1 minute. 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.

CHEF COMMENTS

The quality of this risotto depends on 2 things, the quality of the mushrooms and the quality of the stock, the better these are the better the dish is.

* a Chablis works wonderfully as it's quite a minerally flavour.

Tagged: risotto, sidedishes add tags

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