Mushroom Risotto

Updated at: Thu, 17 Aug 2023 13:23:32 GMT

Step 1

Peel and finely chop the onions, garlic and celery, then place in a large, high-sided pan over a medium heat with 1 tablespoon of olive oil and 1 knob of butter.

Step 2

Cook for 10 minutes, or until softened but not coloured, sti- rring occasionally.

Step 3

Meanwhile, trim and slice any larger mushrooms, then dry-fry all the mushrooms in a large non-stick frying pan on a medium heat, until charred - you'll need to work in batches.

Step 4

Turn off the heat, then dress with the lemon juice, 2 tablespoons of extra virgin olive oil and a pinch of sea salt and black pepper.

Step 5

Remove and very finely chop half the mushrooms, keeping the rest warm until needed.

Step 6

Bring the stock to a simmer, adding the rosemary to infuse.

Step 7

Stir the rice into the chopped veg to toast for 2 minutes.

Step 8

Pour in the wine and stir until absorbed.

Step 9

Add the chopped mushrooms and a ladleful of stock and wait until it's been fully absorbed before adding another, stirring constantly and adding ladlefuls of stock (avoiding the rosemary) until the rice is cooked - it will need 16 to 18 minutes.

Step 10

Beat in the remaining knob of butter, finely grate and beat in the Parmesan, then season to perfection and turn the heat off.

Step 11

Cover and leave to relax for 2 minutes so the risotto becomes creamy and cozy.

Step 12

Meanwhile, pick the parsley leaves into a pestle and mortar and bash to a paste with a good pinch of salt.

Step 13

Muddle in the mascarpone, loosening with a splash of water, if needed.

Step 14

Divide the risotto between warm plates, dollop over the herby mascarpone, and top with the remaining mushroo- ms, drizzling over any juices.

Step 15

Finish with a fine grating of Parmesan.

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