Wild Mushroom Risotto

Instructions

1. Step
   Heat the stock in a medium-size pot to simmer.
2. Step
   In a second medium-size pot, add the butter, oil and melt on medium heat.
3. Step
   Add the rice, stirring consistently to toast the rice kernels.
4. Step
   Add shallot, mushrooms, garlic and stir.
5. Step
   Cook for 2-3 minutes, then add the wine. When the wine has evaporated, add a ladle of the stock and stir.
6. Step
   When the stock has been absorbed, add another ladle and stir.
7. Step
   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.
8. Step
   Add the Ontario mascarpone and Asiago cheeses, salt and pepper. Serve in shallow bowls.
9. Step
   If desired, garnish with added fresh shaved Ontario Asiago cheese and more sautéed mushrooms and chives.