Risotto de setas y mascarpone

Ingredientes

• 20 gm dried porcini mushrooms
• 80 gm butter, coarsely chopped
• 2 tbsp olive oil
• 300 gm Swiss brown mushrooms, thickly sliced
• 5-6 sage leaves, coarsely chopped
• 1 small onion, finely chopped
• 400 gm risotto rice, preferably carnaroli
• 125 ml (1/2 cup) dry white wine
• 85 gm (1/3 cup) mascarpone, plus extra to serve (optional)
• 35 gm (1/3 cup) finely grated parmesan, plus extra to serve

Preparación

1. 1

   1.: Soak porcini in a bowl with 700ml boiling water for 10 minutes to soften. Drain, reserving soaking liquid. Finely chop mushrooms and reserve. Keep soaking liquid warm.

2. 2

   2.: Meanwhile, heat half the butter and half the oil in a saucepan over high heat, add fresh mushrooms and sage and sauté until tender and golden brown (3-5 minutes). Set aside. Add remaining butter and oil to pan along with onion and sauté until golden brown (4-5 minutes). Add rice and stir to coat in oil, then add wine and simmer until evaporated (1 minute). Add reserved soaking liquid a ladleful at a time, stirring continuously between additions until most is absorbed before adding the next, until rice is al dente and creamy (13-15 minutes; you may not need all the soaking liquid). Season to taste, stir in mascarpone, parmesan and three-quarters of both mushrooms, then serve risotto topped with remaining mushrooms and extra grated parmesan.