RISOTTO WITH MASCARPONE AND MUSTARD FRUITS

Preparation Method :

• Melt the butter in a large pan and fry the shallot gently until soft. Add rice and in butter and shallot until the grains are toasted and crackling hot.
• Pour in the wine and cook for 2 minutes until the alcohol has evaporated, then add 3 ladlefuls of stock and stir again until the rice has absorbed most of the liquid.
• Lower the heat and continue to cook the rice by adding the stock 2 ladlefuls at a time.
• Stir continuously and add more liquid only after the previous quantity has been absorbed. When the grains are tender, but still firm to the bite.
• Take the risotto off the heat and stir in the Parmigiano Reggiano, nutmeg, Mascarpone and a final half ladleful of stock. Mix thoroughly and adjust the seasoning, then cover.
• Leave to rest for about 5 minutes, then stir in about half the mustard fruits and half the syrup.
• Transfer onto a warmed platter and arrange the remaining chopped fruits in the centre. Drizzle over the rest of the syrup and serve at once.