200g Buffalo Mascarpone
360g Carnaroli rice
4 fresh Porcini mushrooms
1 cup of fruity white wine
EVO Oil, as needed
Vegetable broth, as needed
First, chop the shallot in small pieces and sauté it with the EVO Oil, until translucent.
Then add the rice and roast it for a few minutes.
Pour the white wine and let it evaporate to eliminate any trace of alcohol.
Now the cooking phase starts (10 minutes), by pouring the vegetable broth little by little over the risotto, to keep it soft.
Add the cubed mushrooms and continue to cook on a low heat.
Remove the risotto from the heat, let it rest for a few minutes, then stir in the Buffalo Mascarpone.
Enjoy your creamy and steaming-hot risotto.