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Wild Mushroom Risotto
Creamy risotto with mushrooms and a finish of silky mascarpone. Comfort food at its finest.
- In a saucepot make sure chicken stock is preheated and kept at a low simmer.
- In a large high walled skillet heat over medium heat add butter to pan and allow to melt. Cook mushrooms in butter for approximately 5 mins. Add shallot, sage and garlic and saute for 2 mins. Add in rice and reduce heat to medium low.
- Toast rice for 5 mins while stirring occasionally or until rice becomes very fragrant. Deglaze with white wine.
- Add 3 C chicken stock and allow rice to some to a simmer while stirring occasionally.
- Once most of the stock has been absorbed add in 1⁄2 C stock at a time stirring constantly. Continue to do this until all stock has been used. Approx 15 mins.
- Rice should be soft but still maintain texture (not mushy).
- Remove from heat allow to stand for 1 min. Stir in mascarpone, lemon zest and season with salt and pepper to taste.
- For best seasoning results. Add a small pinch of salt during every step rather than waiting until the end.
