Categories: Pasta
Ingredients
- 1 1/2 sticks butter
- 3/4 lb. shiitake mushrooms, stemmed and chopped
- 4 garlic cloves, chopped
- 1 1/2 tsp chopped fresh rosemary
- 2 cups Arborio rice
- 1 cup dry white wine
- 3 shallots, chopped
- 4 cups chicken stock, warmed
- 4 oz. mascarpone cheese
- 1/3 cup shaved Parmesan
- Chopped fresh parsley
Directions
-
In a large skillet, melt 1/2 stick butter over medium-high. Add mushrooms, garlic and rosemary; season. Cook, stirring often, until tender, about 6 minutes; season. In saucepan, stir rice, wine, shallots and remaining 1 stick butter over medium until wine is absorbed, 5 minutes. Stir in stock, 1 cup at a time, until absorbed, about 18 minutes. Stir in mascarpone; season. Top with mushrooms, Parmesan, and parsley.