Wild Mushroom and Mascarpone Risotto Recipe
User Reviews
5
-
Servings
4 servings
Wild Mushroom and Mascarpone Risotto Recipe
Description
This recipe starts by soaking dried porcini mushrooms in hot water to extract flavor, then chopping them for incorporation into the dish. Wild mushrooms such as cremini, shiitake, and chanterelle are tossed with garlic, thyme, and olive oil, then roasted to enhance their natural flavors and achieve caramelization.
The risotto base is prepared by finely chopping leeks and garlic, then sautéing them with olive oil and butter. Carneroli risotto rice is added and cooked slowly, frequently stirred, while gradually adding white wine and warm chicken stock, allowing the rice to absorb liquid and develop creamy consistency.
Finally, roasted mushrooms and porcini mixture are folded in along with mascarpone cheese and grated Parmesan, resulting in a luscious risotto with earthy mushroom notes and smooth richness. The combination of techniques emphasizes depth of flavor and creamy texture.
Ingredients
- 1 ounce porcini mushroom dried, optional
- 1 pound wild mushroom such as cremini, shiitake, oyster, maitake, bunashimeji, chanterelle, morel, cleaned and trimmed
- 5 cloves garlic divided
- 5 thyme sprigs plus 2 teaspoons chopped, divided
- 5 tablespoons olive oil divided
- kosher salt
- black pepper freshly ground
- 1 leek white and light green part only, root end trimmed
- 2 tablespoons butter unsalted
- 1 1/2 cups risotto rice Carnaroli variety used
- 1/2 cup white wine dry
- 3 cups chicken stock low sodium
- 1/4 cup mascarpone cheese
- 1/4 cup Parmesan Cheese freshly grated, plus more for grating
Thyme sprigs, for garnish
Instructions
- Place dried porcini mushrooms in a medium bowl and cover with 1 1/2 cups boiling water. Let soak for at least 15 minutes. Drain mushrooms, reserving 1 cup of the soaking liquid. Chop mushrooms and set aside.
- Preheat an oven to 400°F. Place wild mushrooms, 4 garlic cloves and thyme sprigs on a baking sheet. Toss with 3 tablespoons olive oil, then sprinkle with salt and pepper. Roast, tossing occasionally, until soft and golden brown (20 - 25 minutes). Discard garlic and thyme sprigs, then season mushrooms to taste with more salt and pepper. Set aside.
- Halve leek and cut into big pieces. Add leek, 1 clove garlic and a pinch of salt to the bowl of the Prep&Cook fitted with the ultrablade attachment, and mix at speed 11 for 10 seconds. Scrape down the sides and pulse a few more times until the leek is evenly chopped. Replace the utlrablade with the mixer attachment. Add 2 tablespoons olive oil and butter to the bowl and launch the P1 Simmer program at 270°F for 10 minutes without the stopper. At 5 minutes, add the chopped thyme and rice to the bowl. During the last 2 minutes, add the white wine.
- At the end of the program, add the chicken stock, reserved porcini soaking liquid and a pinch of salt. Launch the P3 Simmer program for 24 minutes without the stopper. During the last 2 minutes, stir in the chopped porcini mushrooms and 1/2 the roasted mushrooms. At this point, you'll want to taste the rice to see if it is the right texture. It should be a little al dente (soft outside with a little bite within). Cook for longer if needed.
- At the end of cooking, stir in mascarpone and Parmesan cheese. Season to taste with salt and pepper.
- To serve, spoon risotto in a shallow bowl and top with reserved roasted mushrooms, a sprinkling of Parmesan cheese and sprig of thyme.
User Reviews
Overall Rating
5
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