Mushroom Risotto

Wash and clean the mushrooms if necessary, slice the mushrooms, also wash and clean the spring onions and cut into rings. Heat butter, sauté mushrooms, add rice and sauté as well. Gradually add white wine and stock and cook for about 20 minutes. Shortly before the end of the cooking time, add mascarpone, parmesan and spring onions and season the risotto with salt and pepper. Serve the risotto garnished with spring onions and Parmesan shavings.

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