300 grams mushrooms (dried assorted)
200 grams risotto rice
1 onions (chopped)
1 garlic cloves (minced)
1 shallots (chopped)
heavy cream (50 cl.)
3 tablespoons mascarpone
parmesan cheese (grated)
Discover more recipes from Lolibox
1Blanch the mushrooms in 1/2 liter of salted water for 5 minutes. Drain them and keep their blanching liquid.
2In a large saucepan, sauté onion, garlic and finely chopped parsley in 2 tablespoons of fresh cream.
3Add 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.
4Season. Cover on medium heat until rice is cooked and the sauce is creamy (at least 45 minutes).
5Add the grated parmesan cheese. Stir well.