Wild Mushroom Risotto

Instructions

1. In a saucepot make sure chicken stock is preheated and kept at a low simmer.
2. 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.
3. Toast rice for 5 mins while stirring occasionally or until rice becomes very fragrant. Deglaze with white wine.
4. Add 3 C chicken stock and allow rice to some to a simmer while stirring occasionally.
5. 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.
6. Rice should be soft but still maintain texture (not mushy).
7. Remove from heat allow to stand for 1 min. Stir in mascarpone, lemon zest and season with salt and pepper to taste.
8. For best seasoning results. Add a small pinch of salt during every step rather than waiting until the end.