Risotto cremoso de champiñones

Ingredientes

• 2 tablespoons olive oil (divided)
• 2 tablespoons butter (divided)
• 1 clove garlic (minced)
• 2-3 cups sliced mushrooms
• 1-2 dashes pepper
• 1 pinch salt*
• 1 tablespoon freshly chopped Italian parsley
• 1 1/4 cups arborio rice
• 1 shallot (minced)
• 3-4 cups vegetable broth (homemade or store bought)*
• 1/3-1/2 cup mascarpone
• 1/4 cup freshly grated Parmesan cheese
• 2-3 tablespoons freshly grated parmesan cheese
• 1/2 tablespoon freshly chopped Italian parsley

Preparación

1. 1

   In a large pan add 1 tablespoon of olive oil, 1 tablespoon of butter and garlic, cook for 1 minute. Add the mushrooms, salt and pepper and parsley, cook until mushrooms are tender and slightly golden.

2. 2

   In an another large pan add the remaining tablespoon of olive oil and butter, melt, add the rice, stir to combine then cook on medium heat for about 1-2 minutes, stirring often.

3. 3

   Add the broth a little at a time (about 1/2 cup at a time), stirring often, lower heat a little, you want a low simmer, you do not want the rice to cook too quickly. Let the rice absorb the broth (but not dry out, a little moist) before adding more. Taste for salt (you may not have to add any if you have a salty broth), cook for approximately 20-30 minutes or until the rice is al dente, not mushy and a little moisture remains.

4. 4

   Add the mushrooms and stir to combine well, add the mascarpone and parmesan, gently combine. Top with parmesan cheese and chopped parsley before serving. Enjoy!