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Mushroom Risotto

Sara Welch
  • 45 minutes
  • Serves 6

INGREDIENTS

2 tbsp

butter (divided use)

1 lb

assorted mushrooms (sliced)

1 tsp

garlic (minced)

Kosher salt and ground pepper

1/2 cup

onion (finely chopped)

1 1/2 cups

short grain rice (such as Arborio)

1/4 cup

dry white wine

6 cups

chicken or vegetable stock

1/2 cup

freshly grated Parmesan cheese

1/2 cup

mascarpone cheese

2 tbsp

chopped parsley