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Butternut Risotto Black Trumpet Mushroom Pancetta Mascarpone

Ingredients:

Butternut Puree

Small Butternuts, Peeled and Diced – 2

Cloves Garlic, Crushed – 2

Olive Oil – 4 tbsp

Thyme – 3 Sprigs

For The Risotto

Butter – 250 grams

Shallots, Finely Diced – 2

Crushed Garlic Clove – 2

Thyme – 1 tbsp

Arborio Rice – 250 grams

White Wine – 200 ml

Hot Vegetable Stock – 1 Litre

Double Cream – 100 ml

Parmesan, Grated – 50 grams

Pancetta, Thinly Sliced – 75 grams

Trompettes De Mort (Trumpet Mushrooms) Sautéed In – 100 grams

Butter – 50 grams

Mascarpone – 4 tbsp

Red Diced Pepper, To Garnish – 1 tbsp

Serves 4

Method:

  1. For the puree, preheat the oven to 200 degrees Celsius / 400 F Gas mark 6. Place the butternut in a heavy-based ovenproof pan with the garlic, olive oil and thyme. Roast for 30 minutes then remove from the oven and allow to coll. Transfer to food processor, blend until smooth, then push through a fine sieve into a bowl. Rinse out the pan.
  2. For the risotto, melt the butter in the pan. Add the shallots, garlic and thyme, cover and sweat over a medium heat until soft. Add the rice and white wine. Cover and sweat for about 2 minutes on a medium heat, then uncover and reduce until almost dry. Gradually add the vegetable stock to the rice, stirring continuously after each addition until the stock has been absorbed and the rice is tender.
  3. Mix the cream and Parmesan into the risotto, then mix in the butternut puree. Serve in bowls and arrange the pancetta and mushrooms on top. Add a spoonful of mascarpone to each serving and garnish with diced pepper.

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