MUSHROOM, MASCARPONE & TRUFFLE RISOTTO

• porsi: Serves: 2
• waktu aktif: 10 mins
• total waktu: 40 minutes

Bahan-bahan

15g dried porcini mushrooms

25g butter

1 small onion, finely chopped

175g arborio rice

100ml white wine

500-600ml pints hot vegetable or chicken stock

225g mixed mushrooms, sliced

1 tbsp tarragon, finely chopped

25g Parmesan, finely grated

2 tbsps mascarpone

Drizzle truffle oil

Salt and freshly ground black pepper

Petunjuk

1. Soak the porcini in 150ml of boiling water for 30 minutes. Drain, reserving the mushroom liquid, and roughly chop.

2. Melt half the butter in a saucepan over a medium heat. Add the onion and cook for 5 - 8 minutes until softened. Stir through the rice and toast for 2 minutes. Pour in the wine and let it bubble, stirring until evaporated. Add the porcini and its soaking liquid and stir until absorbed. Add the stock a ladleful at a time, stirring and letting the rice absorb most of the liquid before adding some more. This will take about 20 minutes. Stop when the rice is al dente

3. then turn off the heat - you may not need to use all of the stock. Heat the remaining butter in a large frying pan and fry the mixed mushrooms until golden brown, then season. Stir half the mushrooms through the risotto, along with 2 tsps of the tarragon.

4. Scatter over the Parmesan, cover and leave for 5 minutes. Gently stir the risotto, then divide between bowls, top with the remaining mushrooms, a dollop of mascarpone, a drizzle of truffle oil, the remaining tarragon and a grinding of black pepper.