Risotto with mushrooms, pine nuts and parsley

Ingredients:

Risotto

• 3 tbsp. l. olive oil
• 3 tablespoons raw pine nuts
• 1 large onion, peeled and finely chopped
• 2 cloves garlic, peeled and crushed
• 2 tbsp. rice for risotto
• 1.5 cups dry white wine
• 10 cups hot chicken broth (or water/broth and water mixture)
• 4 tablespoons unsalted butter
• 90 gr. freshly grated parmesan
• 0.5 cup mascarpone cheese at room temperature

Topping

• 1 tbsp unsalted butter
• 450 g mixed mushrooms (such as button and shiitake), halved
• 2 tbsp chopped fresh parsley

Preparation:

1. Risotto:
   
   In a large saucepan, heat 1 tablespoon olive oil over medium-high heat. Add the pine nuts and cook, stirring frequently, until golden brown, about 3 minutes. Transfer to a plate and set aside. Return the pan to the heat and add the remaining 2 tablespoons olive oil, onion, and garlic. Sprinkle with 1 teaspoon sea salt. Cook, stirring frequently, until the onion is softened but not browned, about 15 minutes.
2. Increase the heat to high and add the rice. Cook, stirring, until the rice is lightly toasted, about 2 minutes. Add the wine and continue stirring until the liquid is almost completely absorbed. Reduce the heat and add a ladleful of hot broth (about 0.5 cups) and a pinch of salt. Cook, stirring, until most of the liquid is absorbed. Continue adding broth, one ladle at a time, stirring until completely absorbed.
3. Continue adding broth until the rice is soft and creamy, slightly firm in the center (al dente), about 25-30 minutes. Add the butter, Parmesan, and mascarpone. Add the toasted pine nuts.
4. Topping:
   
   Meanwhile, heat the olive oil and butter in a large skillet. Add the mushrooms and cook until softened but still tender, 8-10 minutes. Season with salt and pepper to taste.
5. Divide the risotto among 4 bowls. Top with mushrooms and sprinkle with parsley. Serve warm.