Mushroom risotto


Step 1.0

Blanch the mushrooms in 1/2 liter of boiling salted water for 5 minutes. Drain the mushrooms and keep the cooking water (or the broth).

Step 2.0

In a large, low -thick -bottomed saucepan, brown the onion, garlic and finely chopped parsley in 2 tablespoons of fresh cream.

Step 3.0

Add the rice, the mushrooms, the rest of the cream and the mascarpone, then cover with the broth. Season and put a lid. Cook over medium heat until the rice is melting and the creamy sauce (at least 45 minutes).

Step 4.0

Remove from the heat, incorporate the grated parmesan and mix well.

Step 5.0

Serve hot.

Preparation time

~ 1h15

Ingredients for 4 persons

  • 200 g round rice
  • 300 g of mushrooms
  • 50 cl fresh cream
  • 3 tablespoons of mascarpone
  • 1/2 onion
  • 1 garlic clove
  • 1 bit of parsley
  • Salt
  • Pepper
  • 150 g grated parmesan
e.g: Basic condiments (such as salt, pepper, etc...) are not included in the cart.