Mushroom Risotto

Name: Mushroom Risotto
Ingredients: 3 1/8 cups mushrooms dried assorted; water; 1 cup risotto rice; 1 onion chopped; 1 garlic clove minced; 1 shallot chopped; heavy cream 50 cl.; 3 tablespoons mascarpone; salt; pepper; Parmesan cheese grated

11 ingredients

6 steps

Ingredients

3 1/8 cups mushrooms dried assorted
water
1 cup risotto rice
1 onion chopped
1 garlic clove minced
1 shallot chopped
heavy cream 50 cl.
3 tablespoons mascarpone
salt
pepper
Parmesan cheese grated

Directions

1

Blanch the mushrooms in 1/2 liter of salted water for 5 minutes. Drain them and keep their blanching liquid.
2

In a large saucepan, saute onion, garlic and finely chopped parsley in 2 tablespoons of fresh cream.
3

Add the rice, mushrooms, the rest of the cream, mascarpone and broth. Add the mushroom blanching liquid, ladle by ladle, letting it absorb between each addition and stirring constantly.
4

Season. Cover on medium heat until rice is cooked and the sauce is creamy (at least 45 minutes).
5

Add the grated parmesan cheese. Stir well.
6

Serve warm.