Wild Mushroom Risotto
Prep time: 0:10 Overall time: 0:30
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2 shallots, finely chopped
7 oz. carnaroli rice
1 handful chopped parsley
5-1/3 oz. wild mushrooms (get the best you can)
1-1/2 cups dry white wine *
1-3/4 oz. mascarpone cheese
1-3/4 oz. Parmigiano-Reggiano cheese
3/4 to 1 qt. chicken stock (rough estimate as quantity differs each time)
1 clove garlic, chopped
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.
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.
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