Mushroom Risotto

INGREDIENTS

0.5 Litre of Vegetable Stock

Maldon Sea Salt and Black Pepper

62g Butter

1/2 White Onion, Finely Chopped

1 Garlic Clove Peeled and Chopped

150g Arborio Rice

75ml White Wine

1/2 Lemon Juice and Zest

50g Parmesan Freshly Grated

2 Tablespoons of Mascarpone

75g of Dried Wild Mushrooms (Soaked)

1 Bunch of Asparagus, Trimmed, Shaved and Char Grilled

Parmesan Shavings and Truffle Oil for Garnish

Fresh Wild Mushrooms for Garnish

METHOD

Step 1: Melt half of the butter in a saucepan

Step 2: Gently fry the onion until soft

Step 3: Add the garlic and stir to combine

Step 4: Then add the rice stir until coated and add the white wine

Step 5: Allow it to bubble and reduce

Step 6: Add the stock ladle by ladle over a gentle heat

Step 7: Stir constantly allowing each ladle content to be absorbed before adding the next

Step 8: When the rice is al dente, after about 20 minutes stir in the lemon juice, zest, parmesan, mascarpone and the soaked mushrooms.

Step 9: Sauté mushrooms and garnish with parmesan shavings, asparagus and truffle oil.