Mascarpone and Porcini Mushroom Risotto

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Ingredients

Serves 4

1½ cups (350 g) Carnaroli rice

½ lb (200 g) fresh porcini mushrooms (e.g., Bordeaux porcini)

¼ cup (50 g) grated parmesan

3 tbsp (40 g) butter

2 shallots

2 cloves garlic

½ cup (13 cl) dry white wine

½ gal. (2 l) chicken, hen or vegetable stock

4 tbsp Mascarpone

1 tbsp olive oil

Salt, fleur de sel and pepper

Preparation

• Clean and scrub your mushrooms to eliminate all traces of dirt
• Slice mushrooms thinly
• Peel shallots and garlic cloves and dice finely
• Heat olive oil in a pot over high heat
• Add shallots, garlic cloves and mushrooms
• Cook 3-4 minutes, just enough to color
• Then add rice and stir for 2 minutes
• Add white wine and cook over medium heat
• Stir 1 minute
• Add 5 ladlefuls of stock, stirring all the while
• Reduce heat to low
• Stir again and add broth as soon as liquid is absorbed
• Repeat until rice is cooked (about 15 minutes) The rice is cooked when it is al dente It should melt in the mouth yet have a firm, crunchy centre
• Once rice is cooked, add butter, mascarpone and half the parmesan
• Add salt and pepper to taste
• Add a final ladleful of stock and stir
• Cover and cook another 3-4 minutes over very low heat

To serve, sprinkle each serving with the remaining parmesan and a little fleur de sel to add crunch

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