• ¼ cup unsalted Ontario butter
  • ¼ cup olive oil
  • 1 ½ cups Carnaroli Rice
  • 4 cups chicken stock (vegetable stock can be substituted)
  • ½ cup white wine
  • 1 large whole garlic clove, minced
  • 1 medium shallot, minced
  • 1 tbsp Ontario mascarpone cheese
  • ½ cup Aged Ontario Asiago or any hard Ontario cheese
  • Sea salt and fresh ground pepper, to taste
  • ½ pound oyster mushroom chopped*
  • ½ pound of morel mushroom chopped*
  • *either mushroom variety can be substituted for your favourite or what’s seasonally available


  • Heat the stock in a medium size pot to simmer.
  • In a second medium-size pot, add the butter, oil and melt on medium heat.
  • Add the rice, stirring consistently to toast the rice kernels.
  • Then add shallot, mushrooms, garlic and stir. 
  • Cook for 2-3 minutes then add the wine. When the wine has evaporated, add a ladle of the stock and stir. 
  • When the stock has been absorbed, add another ladle and stir. 
  • Continue stirring and adding stock until all the liquid has been used up, absorbed by the rice and the rice is soft, but not mushy. 
  • Add the Ontario mascarpone and Ontario Asiago cheese, salt and pepper. Serve in shallow bowls. 
  • If desired, garnish with added fresh shaved Ontario Asiago cheese and more sautéed mushrooms and chives.

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