Risotto with mushrooms and Stilton

Recipe from: 31 August 2015
vegetarian,rice,recipes

Ingredients 14
Servings 4
Time

Ingredients

  • 2
    Tbs
    olive oil
  • 1
    onion, finely chopped
  • 1.5
    cup
    Arborio rice
  • 1/2
    cup
    dry white wine
  • 1
    l
    vegetable stock, warmed (or chicken stock)
  • 1/3
    cup
    mascarpone
  • 2
    Tbs
    grated Parmesan
  • sea salt and black pepper
  • FOR THE MUSHROOMS:
  • 2
    Tbs
    butter
  • 250
    g
    mixed mushrooms
  • fresh thyme
  • juice and grated zest of 1 lemon
  • 100
    g
    Stilton cheese, sliced to serve
 

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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Read more on: vegetarian  |  rice  |  recipes
 

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