Risotto with Pesto al Tartufo, mascarpone and mushrooms
Preparation time
5 min
Cooking time
25 min
Dietary preference
Vegetarian
Difficulty
Medium
Region
Servings
4
In this recipe
Preparation
- Fry the chopped shallot and crushed garlic cloves over low heat, in a casserole with half the oil. After 5 min, add the rice and mix for 2 min. Pour over with the white wine, simmer for 2 min, pour in 75 cl of hot water and add the crumbled stock cube. Bring to the boil, put the lid on the pan and simmer for 16 min with the lid half-open.
- Meanwhile, remove the hard ends of the mushroom stems and cut the mushrooms into large pieces or slices. Fry them over a fairly high heat, in a large frying pan with the rest of the oil and a dash of lemon juice, until lightly golden brown. Season them with salt, pepper and add the chopped parsley.
- Add the mascarpone to the casserole with the rice. Remove the pan from the heat, put the lid on and let rest for 2 min. Stir in the Pesto al Tartufo and season further.
- Serve the risotto in deep plates and spoon the mushrooms on top. Finish with a little pesto and/or a sprig of parsley, if desired. You don’t let a risotto go cold, so reach for it right away!
Tip: mushrooms are real sponges, so don’t rinse them with water, just wipe them clean with a brush or a cloth: that’s usually enough! Buon appetito!
Ingredients
- 1 pot Bertolli Pesto al Tartufo (135 g)
- 400 g mushrooms
- 1 big shallot
- 2 cloves of garlic
- 6 sprigs of flat leaf parsley
- ½ a lemon
- 300 g carnaroli rice
- 100 g mascarpone
- 20 cl dry white wine
- 4 tbs Bertolli olive oil
- 1 vegetable bouillon cube
- Salt & pepper
View the nutritional value
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