Wild Mushroom Risotto


  • 20g unsalted butter
  • 5g chopped fresh flat leaf parsley
  • 10g freshly grated Parmesan or vegetarian alternative
  • 1 tbsp mascarpone
  • Salt and freshly ground black pepper
  • 100g mixed wild mushrooms, cleaned, washed
  • 2 tbsps olive oil
  • 60ml white wine
  • 100g risotto rice
  • 500ml chicken or vegetable stock
  • 1 garlic clove, crushed
  • 1/2 onion, finely chopped
  • Juice of 1/2 lemon


  • Step 1
    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.
  • Step 2
    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.
  • Step 3
    Heat the olive oil in a separate frying pan and fry the mushrooms for 3 minutes until golden brown. Season and add to the rice. Cook the rice and mushrooms for 10 minutes, adding a little more stock once the previous batch has been absorbed by the rice.
  • Step 4
    When the rice has softened but still has a slight bite, add the mascarpone, Parmesan, parsley and lemon juice. If serving immediately, taste and adjust seasoning and serve.


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