A dollop of mascarpone cheese elevates this rustic dish into something divine.

Food+styling by Sanna Kekalainen | PhotograPhy by Reetta Pasanen
You will need:
4 cups mixed forest mushrooms
2 tablespoons butter
1 onion
1 clove garlic
2 tablespoons olive oil
2⁄3 cup risotto rice, such as Arborio
3⁄4 cup white wine (at room temperature)
3 cups hot vegetable stock
2 tablespoons butter
1 cup Parmesan cheese, freshly grated
1⁄2 teaspoon ground pepper, white or black
1⁄4 cup fresh herbs, finely chopped
2 tablespoons mascarpone cheese
- clean and slice the mushrooms.
- Sauté them in the butter until all their liquids have been released, then put them aside.
- Peel and finely chop the onion.
- In a separate frying pan, sauté the onions in oil on medium heat.
- add the rice to the pan and continue to sauté until the grains of rice turn slightly translucent.
- Pour in the wine.
- Stir the mixture, and when the wine has been almost entirely absorbed, add a ladleful of the warm stock and continue to stir.
- Keep adding small amounts of stock, and stir so the liquid becomes absorbed.
- continue until the rice is al dente. (Note that you might not need to use all of the stock.)
- Stir in the sautéed mushrooms, butter, Parmesan, pepper, and herbs.
- Finish off the risotto with a couple spoonfuls of the mascarpone.
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