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Wild Mushroom and Mascarpone Risotto
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Wild Mushroom and Mascarpone Risotto Recipe

I prepared this recipe using the All-Clad Prep&Cook.
Servings 4 servings
Author Brandon Matzek

Ingredients

  • 1 ounce dried porcini mushrooms (optional*)
  • 1 pound wild mushrooms (such as cremini, shiitake, oyster, maitake and bunashimeji, chanterelle, morel, cleaned and trimmed)
  • 5 cloves garlic, divided
  • 5 sprigs thyme plus 2 teaspoons chopped thyme, divided
  • 5 tablespoons olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1 leek, white and light green part only, root end trimmed
  • 2 tablespoons unsalted butter
  • 1 1/2 cups risotto rice (I used Carnaroli rice here)
  • 1/2 cup dry white wine
  • 3 cups low sodium chicken stock
  • 1/4 cup mascarpone cheese
  • 1/4 cup freshly grated Parmesan cheese, plus more for grating

Thyme sprigs, for garnish

    Instructions

    • Place dried porcini mushrooms in a medium bowl and cover with 1 1/2 cups boiling water. Let soak for at least 15 minutes. Drain mushrooms, reserving 1 cup of the soaking liquid. Chop mushrooms and set aside.
    • Preheat an oven to 400°F. Place wild mushrooms, 4 garlic cloves and thyme sprigs on a baking sheet. Toss with 3 tablespoons olive oil, then sprinkle with salt and pepper. Roast, tossing occasionally, until soft and golden brown (20 - 25 minutes). Discard garlic and thyme sprigs, then season mushrooms to taste with more salt and pepper. Set aside.
    • Halve leek and cut into big pieces. Add leek, 1 clove garlic and a pinch of salt to the bowl of the Prep&Cook fitted with the ultrablade attachment, and mix at speed 11 for 10 seconds. Scrape down the sides and pulse a few more times until the leek is evenly chopped. Replace the utlrablade with the mixer attachment. Add 2 tablespoons olive oil and butter to the bowl and launch the P1 Simmer program at 270°F for 10 minutes without the stopper. At 5 minutes, add the chopped thyme and rice to the bowl. During the last 2 minutes, add the white wine.
    • At the end of the program, add the chicken stock, reserved porcini soaking liquid and a pinch of salt. Launch the P3 Simmer program for 24 minutes without the stopper. During the last 2 minutes, stir in the chopped porcini mushrooms and 1/2 the roasted mushrooms. At this point, you'll want to taste the rice to see if it is the right texture. It should be a little al dente (soft outside with a little bite within). Cook for longer if needed.
    • At the end of cooking, stir in mascarpone and Parmesan cheese. Season to taste with salt and pepper.
    • To serve, spoon risotto in a shallow bowl and top with reserved roasted mushrooms, a sprinkling of Parmesan cheese and sprig of thyme.