Mushroom risotto

Recipe from: 21 August 2010

Ingredients 12
Servings 1
Minutes 5 mins


Serving Change
  • 1
    olive oil
  • 250
    mushrooms, sliced
  • Salt for seasoning
  • 1
  • 1/2
    onion, chopped
  • 2
    garlic cloves, sliced
  • 100
    arborio rice
  • Water at simmering temperature
  • Black pepper for seasoning
  • Juice from drained tin tomatoes
  • 1
    handful fresh flat leaf parsley chopped
  • 1
    mascarpone cheese


5 mins
Heat the olive oil in a pan and fry off the mushrooms with a generous seasoning of salt.
Remove and set aside, adding the pan juices to the drained tomato juice.
Melt the butter and gently fry the onion until translucent.
Add the garlic and fry for 2 minutes.
Add the rice and cook until it starts to change colour.
Add 1 ladle simmering water.
Season generously with black pepper.
When the water has nearly absorbed add the tomato juice.
Season generously with salt.
Continue adding water, a ladle at a time, until the rice is nearly cooked through.
Check the seasoning.
Add the mushrooms and heat through.
Add the parsley and remove from the heat.
Stir in the marscapone and serve immediately.

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