We stir in mascarpone at the end of the cooking to give the rice a soft, creamier texture and fabulous flavour!
ALSO TRY: Frying pan ’nduja pizza with whipped ricotta
Ingredients
- 15 g dried porcini mushrooms
- 50 g unsalted butter, softened
- Finely grated zest 1 lemon
- 2 tbsp finely chopped chives
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 300 g mixed mushrooms, sliced
- Vegetable stock pot or cube
- 300 g Arborio risotto rice
- 150 ml dried white wine
- 150 g mascarpone
- 50 g Parmesan, freshly grated, plus a little extra to serve
Instructions
1 Put the dried mushrooms in a heatproof jug, pour in 600 ml boiling water and leave to soak for 30 min.
2 Meanwhile, beat the butter until very soft, then mix in the lemon zest and chives. Spoon the butter onto
a rectangle of baking paper and roll up into a cylinder, twisting the ends to seal. Put in the fridge for 20 min to firm up.
3 Heat the oil in a large frying pan and cook the onion for 5 min, then add the sliced mushrooms and cook for
a further 5 min.
4 Strain the mushroom-soaking liquid into a saucepan and add the stock pot. Bring to a low simmer. Chop the soaked mushrooms.
5 Add the rice to the saucepan, stirring to coat in the oil. Add the wine and bubble vigorously for 2–3 min. Stir in the chopped dried mushrooms and half the stock, and cook over a medium heat for 10 min, stirring regularly until the stock has been absorbed.
6 Add the remainder of the stock and cook for a further 10 min, until the rice is tender. Stir in the mascarpone, and Parmesan and check the seasoning.
7 Cut the chive butter into slices. Divide the risotto between warm bowls and top each with a disc of butter and sprinkle of Parmesan.
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Feature Image: Woman&Home
