Wild Mushroom Risotto
- Preparation Time5 mins
- Cooking Time15 mins
- Serves2
- DifficultyEasy
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
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.
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.
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.
4) When the rice has softened but still has a slight bite, add the mascarpone, Parmesan, parsley and lemon juice.
Check the seasoning and serve.
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.
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.
4) When the rice has softened but still has a slight bite, add the mascarpone, Parmesan, parsley and lemon juice.
Check the seasoning and serve.
