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PREP5 min
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Cooking40 min
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Ready in45 min



  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.

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