Creamy Mushroom Risotto with Mascarpone

This creamy mushroom risotto with mascarpone comes to us from the geniuses at Cooking Light. I love this risotto because of the deep umami flavor from the meaty Porcini mushrooms.

The buttery mascarpone adds a beautiful richness and luxuriously creamy texture to this elevated comfort food. Creamy mushroom risotto is a crave-worthy and hearty vegetarian main dish or a perfect side dish with pork or beef.

 

View Instructions

Servings

 4

Ready In:

45 Minutes

Good For:

Dinner

Creamy Mushroom Risotto – Ingredients

  • 2 cups boiling water
  • 1 cup dried porcini mushrooms (about 1 ounce)
  • 1 (14-ounce) can less-sodium beef broth
  • Cooking spray
  • 1 cup uncooked Arborio rice or other short-grain rice
  • 3/4 cup chopped shallots
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine
  • 1/4 cup (1 ounce) grated Parmesan cheese
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup (1 ounce) mascarpone cheese
  • Fresh thyme leaves (optional)

Cook’s Note:

If you want an extra creamy mushroom risotto, I recommend adding the mascarpone to the entire batch before serving and allowing it to melt in completely.

In step 4, add 1/4 cup of mascarpone cheese to the pan and stir to combine, then serve. The result is an outrageously creamy mushroom risotto!

Step by Step Instructions

Step 1

Combine 2 cups boiling water and mushrooms; let stand 30 minutes or until soft. Drain through a colander over a bowl. Reserve 1 1/2 cups soaking liquid; chop mushrooms.

Step 2

Bring soaking liquid and broth to a simmer in a small saucepan (do not boil). Keep broth mixture warm over low heat.

Step 3

Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add rice, shallots, and garlic; sauté 5 minutes. Add wine, and cook until liquid evaporates (about 2 minutes).

Step 4

Add 1 cup broth mixture to rice mixture; cook over medium heat 5 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring frequently until each portion of broth mixture is absorbed before adding the next (about 25 minutes total). Add mushrooms, Parmesean, chopped thyme, salt, and pepper; stir gently just until the cheese melts. Spoon 1 cup risotto into each of 4 bowls. Top each serving with 1 tablespoon mascarpone and thyme leaves, if desired.

Recipe by Cooking Light

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Looking for more easy vegetarian main dishes? Try my Pasta With Pumpkin Sage Brown Butter Sauce!