RISOTTO WITH MASCARPONE AND PORCINI MUSHROOMS

Preparation Method :

• Melt half the butter in a large pan and fry the shallots with the mushrooms and garlic, stir frequently, until all the ingredients are cooked.
• Add rice and toast thoroughly until sizzling hot. After 5 minutes, add wine and stir for a further minute.
• Add 2-3 ladlefuls of stock and the reserved mushroom liquid.
• If using dried porcini, soak them overnight in warm water, then drain through a sieve lined with kitchen paper taking care to reserve the soaking water.
• Stir until most of the liquid has been absorbed by the rice. Lower the heat, add the stock gradually and stir until the rice has absorbed each addition of liquid.
• When the rice is tender but firm to the bite, take pan from the heat.
• Stir in the remaining butter, Mascarpone and 3 tablespoons of the Parmigiano Reggianc,taste and season then add a little more stock and cover.
• Leave to rest for 5 minutes. Stir once more before transferring to a warm dish to serve sprinkled with Parmigiano Reggiano.