Take 100g button, 100g oyster and 100g honey mushrooms. Slice the button mushrooms into 1/8” slices. Cut the bottom off the oyster mushrooms and tear apart. Pull the honey mushrooms apart. Toss well with salt, olive oil, 2 sprigs of thyme and 2 cloves of crushed garlic. Place on a parchment lined baking sheet into a 350-degree oven and roast for about 10 minutes or until fragrant and soft.
Blanche the rice in salted water until “al dente”. It should be soft but still have a little bite to it. Drain and place on a lined baking sheet to cool. Make sure not to overcook the rice as it will fall apart during the next step.
Put the vegetable stock in a pot and heat it up on low.
Heat up olive oil on large frying pan. Add one sprig of thyme and the shallot. Once shallot is translucent, add the partially cooked rice and stir with a wooden spoon (we use a wooden spoon so as to not break the rice grains). Slowly add white wine. Once it has reduced, begin to add the warm liquid, and stir to incorporate a little at a time (as liquid evaporates, add more, about a cup at a time. You don’t want to end up with soup). Be sure to keep slowly stirring the rice as it releases the gluten which helps make it creamy.
Once the rice is cooked add the mushrooms, followed by the mascarpone cheese, cold butter and grated Parmigiano cheese. Taste and adjust the seasoning.
Place risotto on a plate and garnish with shaved Parmigiano, truffle oil, balsamic glaze and chopped parsley. Enjoy!
Serving Size Serves 2