Eliz's Mushroom Risotto

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 cups chicken stock
• 1/2 cup wine
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/2 lb mushroom, sliced
• 2 teaspoons garlic, minced
• 1 cup arborio rice
• salt and pepper
• 4 tablespoons fresh parsley, chopped
• 1/2 cup mascarpone
• 1 tablespoon butter
• freshly grated parmesan cheese

Recipe

• 1 heat the chicken broth in a medium saucepan, bringing to a boil then removing from heat.
• 2 in another saucepan melt the butter with the olive oil and saute the mushrooms for 5 minutes.
• 3 add the garlic and saute briefly.
• 4 add the rice; cook and stir until golden.
• 5 add the wine and stir occasionally until it is absorbed.
• 6 add the heated stock 1 cup at a time, simmering and stirring occasionally until each cup is absorbed.
• 7 after the last cup of stock has been absorbed add the butter and mascarpone, and seasonings. stir well. adjust to taste.
• 8 top with grated parmesan and serve.