10 minutes prep.
12 minutes cooking
- 750 ml chicken stock
- 50 ml extra virgin olive oil
- 1 clove garlic, crushed
- 2 golden shallots, finely chopped
- 250 g risotto rice
- 50 ml white wine
- 50 g butter
- 50 g white oyster mushrooms, torn in half
- 50 g chestnut mushrooms, torn in half
- 50 g Swiss brown mushrooms, roughly sliced
- 50 g button mushrooms, roughly sliced
- Salt and pepper
- 50 g parmesan (preferably reggiano)
- 50 g mascarpone
- 2 teaspoon roughly chopped tarragon
- 1 tablespoon roughly chopped flat-leaf parsley
- Juice of ½ lemon
- Bring the chicken stock to a simmer in a saucepan. Heat the olive oil in a heavy-based saucepan and cook the garlic and shallots for 2–3 minutes until softened.
- Stir in the rice until it is coated in the oil, then pour in the wine and simmer until it is completely absorbed.
- Add a ladle of chicken stock and stir constantly until the rice has soaked it all up. Add the remaining stock in this way, allowing the liquid to simmer but not boil.
- Heat half the butter in a frying pan and sauté the mushrooms for 3–4 minutes until tender. Season with salt and pepper, then add them to the rice.
- When the rice is tender and all of the stock has been absorbed, remove the saucepan from the heat. Grate the parmesan over the rice, then stir in the mascarpone, chopped herbs and remaining butter.
- Season with salt and pepper, give the risotto a gentle stir, then squeeze the lemon juice over the top and serve.