- 3 medium-sized, ripe plum tomatoes
- ¾ pound wild seasonal mushrooms, such as cèpes, girolles, morels, or shiitakes
- ¾ cup extra virgin Spanish olive oil
- 6 cups fresh clear vegetable stock
- 3 shallots, finely chopped
- ¾ pound risotto rice (Carnaroli or Arborio)
- ¾ cup dry white wine
- 3 tablespoons mascarpone cheese
- 2 ounces finely grated Parmesan cheese
- 2 tablespoons chopped fresh basil and chives
Bring a medium saucepan of water to a boil. Score the tomatoes, then blanch them in the boiling water for about 10 seconds. Remove from the water, peel, quarter, and seed. Chop the flesh into small dice and set aside.
Trim the stems from the mushrooms, then wash quickly in cold water. Pat the mushrooms dry, and slice into small pieces.
Heat half the olive oil in a sauté pan or skillet until hot. Add the mushrooms and sauté over high heat until caramelized, about 5 minutes. Remove the mushrooms from the heat.
In a large saucepan, bring the vegetable stock to a boil. Add the rice and blanch it in the boiling stock for 5 minutes. Drain the rice over a heatproof bowl, reserving the stock. Cool the rice by spreading it on a baking tray.
Prior to serving, sauté the shallots in a large, shallow pan in more of the olive oil about 3 minutes, or until softened. Add the white wine and cook until it is reduced. Return the blanched rice to the pan and heat. Gradually stir in the reserved stock, a little at a time, continuing to add just enough to achieve a creamy consistency. Cook until the grains are just al dente, which is soft but still a bit crunchy.
Mix in the mushrooms, mascarpone, and half the Parmesan. Stir in the tomatoes and chopped herbs. Check the seasonings, and add salt and pepper if desired. Transfer the risotto to a shallow serving dish, top with remaining Parmesan, garnish with the chervil sprigs, and serve at once.