Mushroom Truffle Risotto

• Mushroom(500 g)
• Arborio Rice(320 g)
• Shallot(2)
• Garlic(3 cloves)
• Vegetable Broth(1.2 L)
• White Wine(120 ml)
• Butter(3 tbsp)
• Olive oil(1 tbsp)
• Parmesan(80 g)
• Mascarpone(120 g)
• Truffle paste(1 tbsp)
• Thyme(1 tsp)
• Salt(1 tsp)
• Black pepper(1 tsp)
• Flat Leaf Parsley(2 tbsp)optional

Method

1. 1

   Slice the {Mushroom}, finely chop the {Shallot}, mince the {Garlic}, grate the {Parmesan}, and warm the {Vegetable Stock} in a saucepan over low heat.

   ~12 min

2. 2

   In a wide pot, heat the {Olive oil} with {Butter}. Add the {Mushroom} and cook until the mushrooms release their moisture and turn golden at the edges. Stir in the {Shallot}, {Garlic}, and {Thyme} and cook until softened and fragrant.

   ~10 min

3. 3

   Add the {Arborio Rice} and stir for a minute to coat every grain. Pour in the {White Wine} and cook until mostly absorbed.

   ~3 min

4. 4

   Add the warm {Vegetable Stock} a ladle at a time, stirring often and letting each addition absorb before adding more, until the rice is tender with a slight bite and the risotto is creamy and loose.

   ~25 min

5. 5

   Take the pot off the heat. Stir in the {Mascarpone}, {Parmesan}, {Truffle paste}, {Salt}, and {Black pepper} until the risotto turns glossy and thick. Let it sit briefly to settle.

   ~2 min

6. 6

   Spoon into warm bowls and finish with the {Fresh parsley} if using.

   ~0 min