Risotto with Wild Mushrooms, Pine Nuts and Parsley

Total Time:
1 hr
Prep:
15 min
Cook:
45 min

Yield:
4 Servings
Level:
Easy

Ingredients
  • Risotto:
  • 3 tablespoons olive oil
  • 3 tablespoons raw pine nuts
  • 1 large onion, peeled and finely chopped 2 cloves garlic, peeled and smashed
  • 2 cups risotto rice
  • 1 ½ cups dry white wine
  • 10 cups warm chicken broth, water or a combination
  • Sea salt and freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 3 ounces freshly grated Parmesan
  • Sea salt
  • ½ cup mascarpone cheese, at room temperature
  • Topping:
  • 3 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 pound mixed wild mushrooms, such as cremini or shiitake, trimmed and halved
  • Sea salt and freshly ground black pepper
  • 2 tablespoons freshly chopped parsley
Directions
  • 1. For the risotto: Heat 1 tablespoon of the oil in a large pot over medium-high heat. Add the pine nuts and cook, stirring frequently, until golden, about 3 minutes. Remove the pine nuts and set aside. Return the pot to the heat and add the remaining 2 tablespoons oil, onion and garlic. Season with 1 teaspoon sea salt. Cook, stirring frequently, until softened but not brown, about 15 minutes.

  • 2. Increase the heat to high and stir in the rice. Cook, stirring, until the rice is lightly toasted, about 2 minutes. Add the wine and keep stirring until the liquid has almost completely evaporated. Lower the heat, add a ladle of warm broth (about 1/2 cup) and a pinch of salt to the pot. Cook, stirring, until most of the liquid has evaporated. Keep adding the broth, one ladle at a time, stirring until each portion is absorbed. Continue until the rice is soft and creamy with just a little bite (al dente), 25 to 30 minutes total. Stir in the butter, Parmesan and mascarpone. Stir in toasted pine nuts.

  • 3. For the topping: Meanwhile, heat the oil and butter in a large skillet. Add the mushrooms and cook until softened but still meaty, 8 to 10 minutes. Season with salt and pepper.

  • 4. Divide the risotto between 4 bowls. Top with the mushrooms and parsley. Serve warm.

  • Copyright 2013 Television Food Network, G.P. All rights reserved.


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