Risotto with Wild Mushrooms, Pine Nuts and Parsley

INGREDIENTS

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