Wild Mushroom Risotto

01Method

1. 1

   In a saucepan, melt the butter over medium heat, then add the onion and garlic. Cover and sweat for 5 minutes. Meanwhile, warm the chicken stock in a separate pan until gently simmering.

2. 2

   Stir the rice into the onion mixture, coating the grains in the butter. Pour in the white wine and let it bubble and reduce for about 2 minutes. Add just enough hot stock to submerge the rice.

3. 3

   In a separate frying pan, heat the olive oil and sauté the mushrooms for 3 minutes until nicely browned. Season, then fold them into the rice. Continue cooking for about 10 minutes, ladling in more stock gradually as each addition is absorbed.

4. 4

   Once the rice is tender with a slight bite remaining, stir in the mascarpone, Parmesan, parsley, and lemon juice.

5. 5

   Taste and adjust the seasoning before serving.