Aromatic Mushroom Risotto is perfect on its own or as a side to your favorite protein. It features Arborio rice cooked gradually in stock, sautéed Baby Bella mushrooms, and finished with mascarpone and Parmigiano Regiano.
1: Wash, dry, trim and slice mushrooms and sauté in olive oil with salt, pepper, and thyme; remove from heat with all the juices and set aside.
2: Add olive oil into the same pot and sauté shallot until translucent, add washed Arborio rice and wine and cook it down.
3: Add butter and salt and start adding warm stock gradually; 1/2 a cup at a time until it’s all absorbed.
4: Add mascarpone cheese and stir, then add the mushrooms with the juices as you reserve some for the top.
5: Grate some Parmigiano Regiano and mix, finish with more mushrooms, Parmigiano Regiano, parsley and enjoy!
