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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
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.

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