• 300 grams mushrooms (dried assorted)
  • water
  • 200 grams risotto rice
  • 1 onion (chopped)
  • 1 garlic clove (minced)
  • 1 shallot (chopped)
  • heavy cream (50 cl.)
  • 3 tablespoons mascarpone
  • salt
  • pepper
  • parmesan cheese (grated)


  1. Blanch the mushrooms in 1/2 liter of salted water for 5 minutes. Drain them and keep their blanching liquid.
  2. In a large saucepan, sauté onion, garlic and finely chopped parsley in 2 tablespoons of fresh cream.
  3. Add the rice, mushrooms, the rest of the cream, mascarpone and broth. Add the mushroom blanching liquid, ladle by ladle, letting it absorb between each addition and stirring constantly.
  4. Season. Cover on medium heat until rice is cooked and the sauce is creamy (at least 45 minutes).
  5. Add the grated parmesan cheese. Stir well.
  6. Serve warm.
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