26 December 2012,02:13 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Melt half the butter in a large pan and fry the shallots with the mushrooms and garlic, stir frequently, until all the ingredients are cooked.
  • Add rice and toast thoroughly until sizzling hot. After 5 minutes, add wine and stir for a further minute.
  • Add 2-3 ladlefuls of stock and the reserved mushroom liquid.
  • If using dried porcini, soak them overnight in warm water, then drain through a sieve lined with kitchen paper taking care to reserve the soaking water.
  • Stir until most of the liquid has been absorbed by the rice. Lower the heat, add the stock gradually and stir until the rice has absorbed each addition of liquid.
  • When the rice is tender but firm to the bite, take pan from the heat.
  • Stir in the remaining butter, Mascarpone and 3 tablespoons of the Parmigiano Reggianc,taste and season then add a little more stock and cover.
  • Leave to rest for 5 minutes. Stir once more before transferring to a warm dish to serve sprinkled with Parmigiano Reggiano.


  • 2 shallots finely chopped
  • 50 grams unsalted butter
  • 220 grams fresh porcini mushrooms, finely sliced or 100 grams dried 
  • 2 garlic cloves, finely chopped
  • 450 grams Carnaroli rice
  • 1 small glass dry white wine
  • 2 litres chicken or vegetable stock, kept simmering
  • 60 grams Mascarpone
  • 50 grams  freshly grated Parmigiano Reggiano
  • Freshly milled black pepper and Salt

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