Celebrate the flavours of spring with this easy risotto from Chef Corbin.
4 cups vegetable stock , plus extra as needed
zest of 1 lemon
juice of 1 lemon
1 tbsp butter
1 shallot, minced
1 cup Arborio rice
1/2 cup white wine
2 tbsp mascarpone cheese
to taste salt and pepper
1 tsp fresh thyme leaves, chopped
1 tbsp flat leaf parsley, chopped
1 cup fresh spring peas
3 oz shiitake mushrooms, sliced
1 small clove garlic, minced
1 tbsp shaved Parmesan Cheese
- Bring vegetable stock to a boil with lemon juice and zest. Lower to simmer.
- Heat butter in a heavy saucepan at medium-high heat; add shallots and sauté until soft. Add the rice and cook, stirring until the grains are coated. Add the white wine, stir and cook until evaporated. Add stock ½ cup at a time until almost all the stock has been absorbed- cook until al dente, about 15-18 minutes. Meanwhile, in another pan, saute shiitake mushrooms with garlic until light golden and cooked through. Set mushrooms aside.
- When risotto is al dente, add the mascarpone cheese, peas and fresh herbs. Season and serve with sautéed shiitake mushrooms and fresh Parmesan cheese.