Mushroom Mascarpone Risotto

Serves: Six | Prep: 15 min | Cook: 30 min

Ingredients:

Mushroom Mascarpone Risotto:
2 Tbsp butter
1 onion, chopped
8 oz brown/chestnut mushrooms, thinly sliced
2 tsp fresh thyme, minced
1 1/2 cup risotto/arborio rice
1/2 cup white wine
5 cups vegetable stock
2 Tbsp mascarpone cheese, room temperature
1/2 cup parmesan chhese, grated
2 Tbsp fresh parsley, chopped

Garnish:
Truffle oil (optional)

Directions:
In a saucepan over low heat, heat stock.

Melt butter in a large pot over medium low heat. Add onions and mushrooms, cook, 6-8 minutes, stirring occasionally. Add garlic and thyme, cook, 1 minute more. Add rice, stir to coat.  Add wine, cook, 2 minutes, until reduced. Add 2 ladles of the warmed stock into the rice, stir and simmer, until stock almost absorbs, about 5-10 minutes. Continue to add the stock, 2 ladles at a time. With each addition cook rice, until mixture seems dry, about 5-10 minutes then add more stock, until all stock is used, stirring occasionally, this will take about 30 minutes in total.

Take off the heat. Stir in mascarpone and parmesan cheese, until smooth. Stir in fresh parsley and season to taste. Garnish with a drizzle of truffel oil if desired.

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Roasted Butternut Squash Risotto