Risotto with Wild Mushrooms Pine Nuts and Parsley

Ingredients

• 3 tablespoons olive oil
• 3 tablespoons raw pine nuts
• 1 large onion, peeled and finely chopped 2 cloves garlic, peeled and smashed
• 2 cups risotto rice
• 1½ cups dry white wine
• 10 cups warm chicken broth, water or a combination
• Sea salt and freshly ground black pepper
• 4 tablespoons unsalted butter
• 3 ounces freshly grated Parmesan
• Sea salt
• ½ cup mascarpone cheese, at room temperature
• Topping:
• 1 tablespoon unsalted butter
• 1 pound mixed wild mushrooms, such as cremini or shiitake, trimmed and halved
• 2 tablespoons freshly chopped parsley

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