Mushroom, mascarpone & truffle risotto

Mushroom, mascarpone & truffle risotto

By
From
Posh Rice
Serves
2
Prep
45 mins

Posh up a traditional mushroom risotto with some fancy mushrooms, truffle oil and rich, creamy, cooling mascarpone. Make sure the rice still has a firm centre when you turn off the heat, as it will soften further when resting.

Ingredients

Quantity Ingredient
15g dried porcini mushrooms
25g butter
1 small onion, finely chopped
175g arborio rice
100ml white wine
500-600ml hot vegetable or chicken stock
225g mixed mushrooms, sliced
1 tablespoon tarragon, finely chopped
25g parmesan, finely grated
2 tablespoons mascarpone
drizzle truffle oil
salt
freshly ground black pepper

Method

  1. Soak the porcini in 150ml boiling water for 30 minutes. Drain, reserving the mushroom liquid, and roughly chop.
  2. Melt half the butter in a saucepan over a medium heat. Add the onion and cook for 5 – 8 minutes until softened. Stir through the rice and toast for 2 minutes. Pour in the wine and let it bubble, stirring until evaporated. Add the porcini and its soaking liquid and stir until absorbed.
  3. Add the stock a ladleful at a time, stirring and letting the rice absorb most of the liquid before adding some more. This will take about 20 minutes. Stop when the rice is al dente then turn off the heat – you may not need to use all of the stock.
  4. Heat the remaining butter in a large frying pan and fry the mixed mushrooms until golden brown, then season. Stir half the mushrooms through the risotto, along with 2 tsp of the tarragon. Scatter over the Parmesan, cover and leave for 5 minutes. Gently stir the risotto, then divide between bowls, top with the remaining mushrooms, a dollop of mascarpone, a drizzle of truffle oil, the remaining tarragon and a grinding of black pepper.
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