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

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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

  1. clean and slice the mushrooms.
  2. Sauté them in the butter until all their liquids have been released, then put them aside.
  3. Peel and finely chop the onion.
  4. In a separate frying pan, sauté the onions in oil on medium heat.
  5. add the rice to the pan and continue to sauté until the grains of rice turn slightly translucent.
  6. Pour in the wine.
  7. Stir the mixture, and when the wine has been almost entirely absorbed, add a ladleful of the warm stock and continue to stir.
  8. Keep adding small amounts of stock, and stir so the liquid becomes absorbed.
  9. continue until the rice is al dente. (Note that you might not need to use all of the stock.)
  10. Stir in the sautéed mushrooms, butter, Parmesan, pepper, and herbs.
  11. Finish off the risotto with a couple spoonfuls of the mascarpone.


Photography by Reetta Pasanen

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