Cookbook First Courses

Risotto with mushroom cream and mascarpone

First Courses

Difficulty	People	Time

Easy	4	30 minuti

Ingredients

300 g	Organic rice
6	champignon mushrooms
4 cucchiai	mascarpone cheese Sterilgarda
1 tazzine	white wine
1 spicchi	garlic
1	onion
	salt
	pepper
	extra virgin olive oil
	parsley
6 mestoli	vegetable broth

Prepare this recipe with:

Preparation

Clean the mushrooms thoroughly in cold water and cut them into thin slices.
In a non-stick pan, brown the garlic clove in oil and then remove it.
Pour the mushrooms into the pan and let them brown for a few minutes on low heat. Add a cup of white wine and let it evaporate. Season with a little salt and turn off.
Prepare the pan for cooking the rice, pour in the chopped onion with a little oil and leave to brown.
Add the rice and let it toast for a couple of minutes. Then add a ladle of hot vegetable broth and stir. Pour another ladle and let it cook over medium heat, stirring occasionally and adding more broth as needed.
When almost cooked, add the mushrooms and season with salt and pepper.
With the heat off, add the Sterilgarda mascarpone and mix everything together.

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