Risotto with mushrooms & Stilton

Serves 4

2 tbsp olive oil
1 onion, finely chopped
1½ cups Arborio rice
½ cup dry white wine
1L chicken or vegetable stock, warmed
1/3 cup mascarpone
2 tbsp grated Parmesan
Sea salt and black pepper

FOR THE MUSHROOMS:
2 tbsp butter
250g mixed mushrooms
Fresh thyme
Juice and grated zest of 1 lemon
100g Stilton cheese, sliced to serve
 
1. Heat a medium-sized pot; add the olive oil and toss in the onion; sauté gently for 2 minutes, until soft. Add the rice and sauté for an additional 2–3 minutes, until slightly golden. Pour in the white wine and cook until all the wine has evaporated.
2. Start adding the stock a ladleful at a time, stirring constantly and making sure all the stock has been absorbed before adding the next ladleful. Continue until all the stock is added and absorbed. Add the mascarpone and grated Parmesan, season well, stir and allow to stand for 2 minutes, covered.
3. For the mushrooms: heat a small frying pan over a high heat, add the butter and allow to melt; toss in the mushrooms and thyme, coat with the butter and allow to cook for 2 minutes, then add the lemon juice and stir through the zest. Season.