Simple but delicious!
Overall cooking time:
0.5 Litre of Vegetable Stock
Maldon Sea Salt and Black Pepper
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
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.