Mushroom Risotto with Mascarpone, Parmesan, and Truffle Oil Recipe

Introduction

Risotto with mushrooms is a creamy, comforting classic that highlights earthy mushrooms and rich parmesan. This recipe balances savory flavors and luxurious texture for a dish that’s perfect as a main or side. With simple ingredients, you can create a restaurant-quality meal at home.

Ingredients

• 5 tablespoons olive oil (divided)
• 10-12 oz assorted mushrooms (about 3 cups, sliced)
• 2 medium shallots (minced)
• 2 cloves garlic (minced)
• 1 cup arborio rice
• ¼ cup dry white wine
• ¼ cup dry sherry (or sub more white wine)
• 3 cups low sodium chicken or vegetable stock (hot, plus more as needed)
• Salt and freshly cracked pepper to taste
• 4 oz mascarpone cheese
• 1 teaspoon fresh thyme leaves
• 1 cup parmesan cheese (good quality and freshly grated, plus more for serving)
• Truffle oil (for finishing, optional but recommended!)

Instructions

1. Step 1: Heat 3 tablespoons olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the mushrooms, stirring to coat them with oil. Let them cook undisturbed for 3-4 minutes to brown, then stir once more. Repeat this process until the mushrooms are deeply golden brown, about 15 minutes total. Remove mushrooms to a plate.
2. Step 2: Reduce heat to medium-low, add remaining 2 tablespoons of olive oil to the pot. Sauté the minced shallots until softened but not browned, about 3 minutes. Add garlic and cook for another 1-2 minutes until fragrant.
3. Step 3: Stir in arborio rice and cook for 1-2 minutes to lightly toast it. Then add the browned mushrooms back to the pan.
4. Step 4: Pour in the white wine and sherry, stirring until the liquid is fully absorbed by the rice.
5. Step 5: Add ½ cup of the hot stock, stirring until absorbed. Continue adding stock ½ cup at a time, stirring frequently and allowing each addition to absorb before adding more, until a total of 3 cups is used.
6. Step 6: Season with salt and freshly cracked pepper. Taste and check the rice for doneness; it should be cooked through but still slightly firm to the bite (al dente). If needed, add additional stock ¼ cup at a time to reach your preferred creamy consistency.
7. Step 7: Remove the pot from heat and vigorously stir in the mascarpone cheese, fresh thyme leaves, and parmesan cheese until smooth and creamy.
8. Step 8: Serve the risotto immediately, spooning into bowls and finishing with a light drizzle of truffle oil and extra grated parmesan if desired.

Tips & Variations

• Use a mix of wild mushrooms like shiitake, cremini, and oyster for deeper flavor complexity.
• To make this dish vegetarian, use vegetable stock instead of chicken stock.
• For extra richness, stir in a tablespoon of butter along with mascarpone and parmesan at the end.
• If you don’t have sherry, simply increase the white wine or omit it entirely and add a splash of lemon juice for brightness.
• Add sautéed spinach or peas in the last few minutes of cooking for a green vegetable boost.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of broth or water and gently warm on the stove while stirring to restore its creamy texture. Avoid microwaving without adding liquid as it can dry out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for risotto?

Arborio rice is best for risotto due to its high starch content that creates the signature creamy texture. Other short-grain rice varieties like Carnaroli or Vialone Nano also work well, but long-grain rice is not suitable as it won’t produce the right creaminess.

How do I know when risotto is done?

Risotto is ready when the rice grains are tender but still firm to the bite, also known as al dente. The texture should be creamy and slightly loose, not thick or mushy. Regular tasting during cooking helps achieve the perfect balance.

Mushroom Risotto with Mascarpone, Parmesan, and Truffle Oil Recipe

Print Recipe

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4.5 from 105 reviews

A classic and creamy mushroom risotto made with a blend of sautéed assorted mushrooms, arborio rice, dry white wine, and sherry. Finished with mascarpone, fresh thyme, and Parmesan cheese for a rich and satisfying meal, with an optional drizzle of truffle oil to elevate the flavor.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Mushrooms and Oil

• 5 tablespoons olive oil (divided)
• 10–12 oz assorted mushrooms (about 3 cups, sliced)

Vegetables and Aromatics

• 2 medium shallots (minced)
• 2 cloves garlic (minced)

Grains and Liquids

• 1 cup arborio rice
• ¼ cup dry white wine
• ¼ cup dry sherry (or substitute more white wine)
• 3 cups low sodium chicken or vegetable stock (hot, plus more as needed)

Seasonings and Cheese

• Salt and freshly cracked pepper to taste
• 4 oz mascarpone cheese
• 1 teaspoon fresh thyme leaves
• 1 cup Parmesan cheese (good quality and freshly grated, plus more for serving)
• Truffle oil (for finishing, optional but recommended!)

Instructions

1. Brown the Mushrooms: Heat 3 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced mushrooms and stir to coat them in the oil. Let them cook undisturbed for 3-4 minutes to develop a golden brown color. Stir again and repeat this browning process until the mushrooms are deeply golden brown and caramelized, about 15 minutes total. Remove mushrooms to a plate and set aside.
2. Sauté Shallots and Garlic: Reduce the heat to medium-low. Add the remaining 2 tablespoons of olive oil to the pot, then add the minced shallots. Cook until softened but not browned, roughly 3 minutes. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
3. Toast the Rice: Add the arborio rice to the pot, stirring to coat it with the shallot and garlic mixture. Cook for 1-2 minutes to lightly toast the rice, then return the cooked mushrooms to the pot.
4. Deglaze with Wine and Sherry: Pour in the dry white wine and sherry. Stir continuously until all the liquid is absorbed by the rice.
5. Cook the Risotto: Begin adding the hot stock ½ cup at a time while stirring regularly. Allow the rice to absorb each addition of stock before adding the next. Continue this process until a total of 3 cups of stock have been incorporated.
6. Season and Adjust Texture: Season the risotto with salt and freshly cracked pepper to taste. Taste the rice to check doneness; it should be cooked through but still have a slight al dente bite. The consistency should be loose but creamy. If needed, add extra stock in ¼ cup increments until the desired texture is achieved.
7. Finish with Cheese and Herbs: Remove the pot from heat. Stir vigorously to incorporate the mascarpone cheese, fresh thyme leaves, and grated Parmesan cheese until creamy and well blended.
8. Serve: Spoon the risotto into serving bowls. Drizzle lightly with truffle oil if using, and sprinkle additional grated Parmesan on top. Serve immediately for best texture and flavor.

Notes

• Use hot stock when adding to the risotto to maintain even cooking temperature and achieve proper creaminess.
• For vegetarian option, use vegetable stock in place of chicken stock.
• If you don’t have dry sherry, substitute with an equal amount of dry white wine.
• Keep stirring the risotto frequently for a creamy, smooth texture and to prevent rice from sticking to the pot.
• Truffle oil adds a luxurious touch but can be omitted if not available.

Keywords: risotto, mushroom risotto, creamy risotto, Italian rice dish, mascarpone risotto, Parmesan risotto, vegetarian main dish