This delicious risotto dish is perfect for sharing with friends or family. It's full of rich flavours like salty Parmesan, creamy mascarpone and nutty chestnut mushrooms, and is ideal paired with a lemony green salad.
- In a large pan, heavy-bottomed pan, heat 1 tbsp of olive oil. Add the onion and celery and cook, over a medium heat, for 6 minutes, or until softened.
- Add the chopped mushrooms and cook for 3-4 minutes, then add the garlic and rosemary and fry for 1 minute more. Stir in the rice with a wooden spoon, ensuring all the grains are coated. Add the wine and simmer for 2 minutes.
- Add the hot stock, a ladleful at a time, stirring until the liquid is almost absorbed before adding the next. Repeat until all the stock is used and the rice is al dente. Meanwhile, heat the remaining olive oil in a separate frying pan. Add the sliced mushrooms and gently fry for 3 minutes, or until golden.
- Stir the fried mushrooms, mascarpone and Parmesan into the cooked rice; season to taste. To serve, divide the risotto between 4 plates and scatter over the extra Parmesan and parsley.
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