Name: Risotto with mushrooms and Stilton
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 2 Tbs fresh chillies 573; 1 onion finely chopped; 1.5 cup rice arborio; 1/2 cup wine dry white; 1 l stock vegetable; 1/3 cup mascarpone cheese; 2 Tbs parmesan cheese grated; sea salt and freshly ground black pepper; 2 Tbs butter; 250 g mushrooms mixed; fresh thyme; lemon zest and juice; 100 g cheese stilton, sliced to serve

Recipe Disclaimer

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Ingredients (13)

2 Tbs	fresh chillies — 573
1	onion — finely chopped
1.5 cup	rice — arborio
1/2 cup	wine — dry white
1 l	stock — vegetable
1/3 cup	mascarpone cheese
2 Tbs	parmesan cheese — grated
	sea salt and freshly ground black pepper

FOR THE MUSHROOMS:

2 Tbs	butter
250 g	mushrooms — mixed
	fresh thyme
	lemon — zest and juice
100 g	cheese — stilton, sliced to serve

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Method:

Heat a medium-sized pot; add the olive oil and toss in the onion; sauté gently for 2 minutes, until soft. Add the rice and sauté for an additional 2–3 minutes, until slightly golden. Pour in the white wine and cook until all the wine has evaporated.

Start adding the stock a ladleful at a time, stirring constantly and making sure all the stock has been absorbed before adding the next ladleful. Continue until all the stock is added and absorbed. Add the mascarpone and grated Parmesan, season well, stir and allow to stand for 2 minutes, covered.

For the mushrooms

Heat a small frying pan over a high heat, add the butter and allow to melt; toss in the mushrooms and thyme, coat with the butter and allow to cook for 2 minutes, then add the lemon juice and stir through the zest. Season.

Text and image source: Fairlady

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