Roasted mushroom and mascarpone risotto

If creamy carbs (and juicy roasted mushrooms) are your thing, this is comfort-food heaven.

Ingredients

½ cup	Dried porcini mushrooms (Main)
400 g	Brown button mushrooms (Main)
½ cup	Extra virgin olive oil
1	Large onion, peeled and finely chopped
2 cloves	Garlic, peeled and finely chopped
2 cups	Arborio rice (Main)
1 cup	White wine
4 ½ cups	Vegetable stock, (1 litre)
½ cup	Mascarpone (Main)

Directions

1. Put the porcini mushrooms in a bowl and cover with 2 cups hot water. Set aside.
2. Heat the oven to 200C. Line an oven tray with baking paper and put the button mushrooms on top. Drizzle with half the olive oil and season well with salt and pepper. Set aside.
3. Set a large, heavy pot over medium heat. Add the remaining olive oil, followed by the onion and garlic. Add a generous pinch of salt and cook gently for 10 minutes, until very soft and starting to colour.
4. While the onion is cooking, put the stock in another pot and bring to a simmer.
5. Add the rice to the onion and stir well, making sure it's coated in the oil. Add the wine and stir until it has evaporated. Strain the porcini liquid into the stock, and tip the soaked mushrooms into the rice. Stir well.
6. Put the oil-drizzled mushrooms into the hot oven and bake for about 15-20 minutes (while you're making the risotto).
7. Add about ½ cup of the hot stock to the rice and stir until it has absorbed. Continue in this way until the rice is tender and the stock has all absorbed (about 18 minutes). Remove from the heat and add the roasted mushrooms and their juices. Fold together gently, then add the mascarpone and stir through. Cover the pot and let it rest for five minutes while you heat up some shallow bowls. Divide the risotto between the bowls and sprinkle with finely chopped parsley. Serve immediately.

See more of Lucy's magic with mushrooms recipes

• Stuffed portobello mushrooms with quinoa, parsley and lemon
• Marinated mushrooms with black vinegar, walnuts and chilli