Ingredients :
- 1 large shallot
- 4 teaspoons olive oil
- 8 ounces portabella mushroom
- 1/2 cup dry white wine
- 4 cups chicken broth
- 1 tablespoon fresh basil
- 1 tablespoon fresh chives
- 2 tablespoon mascarpone cheese
- 3 tablespoons freshly grated parmesan
- sea salt
- black pepper
- 8 ounces plum tomatoes, skinned, seeded and finely chopped
- 10 ounces arborio rice
Method :
- Saute the shallots with the olive oil for about 3 to 4 minutes.
- Add mushroom and saute until softened.
- Stir in rice and cook for another minute or two. Add wine, stir and cook until absorbed.
- Pour in chicken broth, bring to a boil and cook until absorbed, stirring frequently.
- Gradually stir in rest of broth over a period of 15 minutes.
- When rice is al dente, mix in tomatoes and herbs. Check seasoning and stir in cheeses. Top with parmesan.
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