Mushroom Risotto with Mascarpone, Parmesan, and Truffle Oil Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Deglaze with Wine and Sherry: Pour in the dry white wine and sherry. Stir continuously until all the liquid is absorbed by the rice.
- 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.
- 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.
- 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.
- 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
