- 1 cup Carnaroli rice
- 4 cups vegetable stock
- 1/2 cup white wine (something dry and drinkable)
- 300 g mixed mushrooms
- 2 cloves of garlic, crushed
- 3 sprigs of fresh thyme
- 1 shallot, small dice
- 1 tbsp mascarpone cheese
- 2 tbsp Parmigiano cheese
- 1 tbsp cold butter
- Balsamic glaze
- Truffle oil
- Parsley, chopped
- Olive oil
Take 100 g button, 100 g oyster and 100 g honey mushrooms. Slice the button mushrooms into 1/8-inch slices.
Cut the bottom off the oyster mushrooms and tear apart. Pull the honey mushrooms apart. Toss well with salt, olive oil, 2 sprigs of thyme and 2 cloves of garlic.
Place on a parchment-lined baking sheet into a 350-degree oven and roast for about 10 minutes or until fragrant and soft.
Blanche the Carnaroli rice in salted water until ‘al dente’ – soft but still has a bite to it. Drain and place on lined baking sheet to cool. Be sure not to overcook the rice as it will fall apart during the next step.
Put the vegetable stock in a pot and heat on low.
Heat up olive oil in large frying pan. Add one sprig of thyme and the shallot. Once the shallot is translucent, add the partially cooked rice and stir with a wooden spoon (we use a wooden spoon so as to not break the rice grains).
Slowly add white wine. Once it has reduced, begin to add the warm liquid, and stir to incorporate a little at a time. As liquid evaporates, add more, about a cup at a time. You don’t want to end up with soup. Be sure to keep slowly stirring the rice as it releases the gluten, which helps make it creamy.
Once the rice is cooked add the mushrooms, followed by the mascarpone cheese, cold butter and grated Parmigiano cheese. Taste and adjust the seasoning.
Place risotto on a plate and garnish with shaved Parmigiano, truffle oil, balsamic glaze and chopped parsley. Enjoy!