Mushroom and mascarpone risotto

Preparation - 10 minutes

Peel and finely chop the garlic cloves. Rinse the leek well and cut it into (half) rings. Clean the mushrooms with a brush or paper kitchen towel and chop the mushrooms into slices.

Heat the stock in a medium pan and set aside.

Finishing the mushroom and mascarpone risotto - 35 minutes

Fry the bacon for a few minutes in the large skillet. Then add a little butter and fry half of the mushrooms nicely brown.

Then add a little butter again and only then add the other half of the mushrooms together with the sprigs of thyme. If you add them all at once, they won't brown nicely.

Add the leek along with the finely chopped garlic and fry for a few more minutes. Then add the rice and fry for a while until it has become glossy.

Reduce the heat and then deglaze with white wine. Add a little of the stock each time and only add some more when the previous ladle has been completely absorbed by the rice.

Repeat until the rice is cooked, maybe you need a little extra moisture or maybe 750ml is just a bit too much.

Stir in the mascarpone and season with salt and pepper. Remove the thyme sprigs and serve immediately, enjoy!