Directions

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.