Mushroom and mascarpone risotto
Mushroom and mascarpone risotto
There are several types of risotto rice. The easiest to find is arborio; it needs the least cooking time and tends to break down easily. We’ve used carnaroli here, which is worth seeking out – it holds its shape nicely.
Serves 4-6
20 gm dried porcini mushrooms
80 gm butter, coarsely chopped
2 tbsp olive oil
300 gm Swiss brown mushrooms, thickly sliced
5-6 sage leaves, coarsely chopped
1 small onion, finely chopped
400 gm risotto rice, preferably carnaroli
125 ml (½ cup) dry white wine
85 gm (1/3 cup) mascarpone, plus extra to serve (optional)
35 gm (1/3 cup) finely grated parmesan, plus extra to serve
1 - Soak porcini in a bowl with 700ml boiling water for 10 minutes to soften. Drain, reserving stock.
Finely chop mushrooms and reserve.
Keep stock warm.
2 - Meanwhile, heat half the butter and half the oil in a saucepan over high heat, add fresh
mushrooms and sage and sauté until tender and golden brown (3-5 minutes).
Set aside.
Add remaining butter and oil to pan along with onion and sauté until golden brown (4-5 minutes).
Add rice and stir to coat in oil, then add wine and simmer until evaporated (1 minute).
Add reserved stock a ladleful at a time, stirring continuously between additions until most is absorbed before adding the next, until rice is al dente and creamy (13-15 minutes; you may not need all the stock).
Season to taste, stir in mascarpone, parmesan and three-quarters of both mushrooms, then serve risotto topped with remaining mushrooms and extra grated parmesan.
There are several types of risotto rice. The easiest to find is arborio; it needs the least cooking time and tends to break down easily. We’ve used carnaroli here, which is worth seeking out – it holds its shape nicely.
Serves 4-6
20 gm dried porcini mushrooms
80 gm butter, coarsely chopped
2 tbsp olive oil
300 gm Swiss brown mushrooms, thickly sliced
5-6 sage leaves, coarsely chopped
1 small onion, finely chopped
400 gm risotto rice, preferably carnaroli
125 ml (½ cup) dry white wine
85 gm (1/3 cup) mascarpone, plus extra to serve (optional)
35 gm (1/3 cup) finely grated parmesan, plus extra to serve
1 - Soak porcini in a bowl with 700ml boiling water for 10 minutes to soften. Drain, reserving stock.
Finely chop mushrooms and reserve.
Keep stock warm.
2 - Meanwhile, heat half the butter and half the oil in a saucepan over high heat, add fresh
mushrooms and sage and sauté until tender and golden brown (3-5 minutes).
Set aside.
Add remaining butter and oil to pan along with onion and sauté until golden brown (4-5 minutes).
Add rice and stir to coat in oil, then add wine and simmer until evaporated (1 minute).
Add reserved stock a ladleful at a time, stirring continuously between additions until most is absorbed before adding the next, until rice is al dente and creamy (13-15 minutes; you may not need all the stock).
Season to taste, stir in mascarpone, parmesan and three-quarters of both mushrooms, then serve risotto topped with remaining mushrooms and extra grated parmesan.
Mushroom and mascarpone risotto
Reviewed by Unknown
on
2/28/2020
Rating:
Reviewed by Unknown
on
2/28/2020
Rating:
