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1. Heat butter & olive oil in a medium saucepan and gently sauté the onion & garlic until translucent but not colored.
2. Add the Arborio risotto rice and stir until the rice is coated with the oil & butter. Carefully add the chicken stock using a ladle and stirring constantly with a wooden spoon.
3. As the rice absorbs the stock, keep adding more stock until the rice is just cooked and the risotto is the consistency you want (nice & moist - when you put it on your plate it spreads out).
4 . Meanwhile clean wild mushrooms (avoid using water, just lightly brush to remove any dirt) and sauté in a frying pan with a little butter until just cooked.
5 . Add the cooked wild mushrooms, parmesan cheese and mascarpone and gently stir into the risotto.
6. Serve in a bowl garnished with parmesan shavings and a light drizzle of olive oil.
This is a nice starter but quite rich so keep the portion small. It is also nice served as a main course, perhaps accompanied by a green salad to cut through the richness.
All risotto's are best made just before they are served.
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