Name: Wild mushroom risotto
Yield: Serves 2
Ingredients: juice of ½ lemon; 1 tablespoon chopped fresh flat leaf parsley; 1 heaped tablespoon freshly grated Parmesan; 1 tablespoon mascarpone; salt and freshly ground black pepper; 100 g mixed wild mushrooms, cleaned and washed; 2 tablespoons olive oil; 50 ml white wine; 100 g risotto rice, preferably Carnaroli; 500 ml chicken stock (see Tip); 1 garlic clove, crushed; ½ onion, finely chopped; 20 g unsalted butter

Preparation info

Serves
2

Difficulty
Easy

Appears in

Simple to Sensational

By Jun Tanaka

Published 2010

About

This is a classic but, in my opinion, still one of the best risottos around.

Ingredients

20 g unsalted butter
½ onion, finely chopped
1 garlic clove, crushed

Method

Melt the butter in a saucepan, add the onion and garlic, cover with a lid and cook for 5 minutes. Pour the chicken stock into a separate pan and bring to a simmer.
Add the rice to the onions and coat in the butter. Add the white wine, boil and reduce for 2 minutes. Add just enough hot stock to cover the rice.
Heat the olive oil in a separate frying pa

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Wild mushroom risotto

Ingredients

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