Wild Mushroom Risotto 6 Steps
Take 100g button, 100g oyster and 100g honey mushrooms (or whatever mix of mushrooms you prefer). Slice the button mushrooms into 1/8” slices. Cut the bottom off the oyster mushrooms and tear apart. Pull the honey mushrooms apart. Toss well with salt, olive oil, 2 sprigs of thyme and 2 cloves of crushed garlic. Place on a parchment lined baking sheet into a 350 degree Celsius oven and roast for about 10 minutes or until fragrant and soft.
Blanch the rice in salted water until “al dente”. It should be soft but still have a little bite to it. Drain and place on a lined baking sheet to cool. Make sure not to overcook the rice as it will fall apart during the next step.
Pour the vegetable stock into a pot and heat on low.
Heat up olive oil in a large frying pan. Add one sprig of thyme and the shallot. Once shallot is translucent, add the partially cooked rice and stir with a wooden spoon (we use a wooden spoon so as to not break the rice grains). Slowly add white wine. Once it has reduced, begin to add the warm vegetable stock, and stir to incorporate a little at a time (as liquid evaporates, add more, about a cup at a time. You don’t want to end up with soup). Be sure to keep slowly stirring the rice as it releases the gluten which helps make it creamy.
Once the rice is cooked add the mushrooms, followed by the mascarpone cheese, cold butter and grated Parmigiano cheese. Taste and adjust the seasoning.
Plate risotto in a shallow bowl and garnish with shaved Parmigiano, truffle oil, balsamic glaze or gorgeous stalks of spring time roasted asparagus.