Creamy Wild Mushroom Risotto

Mushroom purée

1. Heat the pan with olive oil at medium heat.
2. Add the shallots and gently fry them.
3. Add the mushrooms and sauté for a few minutes.
4. Add double cream and cook at low heat for another few minutes until mushrooms are softened.
5. Make a purée by using a food processor or a hand blender.
6. Set aside and proceed to prepare the mushroom to sauté.

Mushroom sauté

1. If you are using dried mushrooms, boil them for a few minutes and let them soak in hot water for another 15-20 minutes or until softened. Then drain the softened mushrooms and chop them. Set them aside to use them in your sauté. Also, keep the mushroom water you soaked the dried mushrooms in and use it in combination with the chicken stock when cooking the risotto for extra flavor.
2. Melt the butter in the pan that you will be making the risotto on medium heat.
3. Add the mushrooms (dried or fresh ones) and chopped garlic, and gently sauté until lightly browned. 
4. Spare half of the mushrooms for garnishing the risotto, keeping them warm. 
5. Leave the rest of the mushrooms in the risotto pan.

Mushroom risotto

1. Heat the chicken stock or vegetable stock in a pan and leave it on low heat simmer. Set aside. You will use this when cooking the risotto.
2. Add the olive oil to the risotto pan (where half of the mushroom sauté is at) and add shallots, gently fry at low to medium heat until soft and translucent.
3. Add the rice and cook a few minutes until they are semi-translucent then add the white wine, and cook until all the alcohol evaporates.
4. Turn the heat to low and start adding the simmering stock a ladle each time.
5. Keep stirring the rice every 30-40 seconds until the stock is totally absorbed by the rice.
6. Add more chicken stock when there is no more liquid in the pan and repeat the same process until the rice is nearly cooked but still crunchy.
7. Add the mascarpone cheese, salt, and pepper at this point and cook a few more minutes before adding the mushroom purée.
8. Check the rice and add more liquid if necessary until it's cooked al dente. Add the butter and give it a good stir.
9. Turn the heat off and add the grated Parmesan cheese on top. Do not stir the Parmesan cheese in, and let the risotto rest for 5 minutes with a lid on before serving.
10. Heat the remaining mushrooms for garnish if necessary in a pan or a microwave.
11. Serve the risotto and garnish with chopped herbs and the sautéed mushrooms.