Creamy Mushroom Risotto

Ingredients

• 30 ml (2 tablespoons), dividedolive oil
• 30 ml (2 tablespoons), dividedbutter
• 1 clove, mincedgarlic
• 480–720 ml (2–3 cups), slicedmushrooms
• 1–2 dashespepper
• 1 pinchsalt
• 15 ml (1 tablespoon), freshly choppedItalian parsley
• 300 ml (1 1/4 cups)Arborio rice
• 1, mincedshallot
• 720–960 ml (3–4 cups)vegetable broth, homemade or shop-bought
• 80–120 ml (1/3–1/2 cup)mascarpone
• 60 ml (1/4 cup), freshly gratedParmesan cheese
• 30–45 ml (2–3 tablespoons), freshly gratedParmesan cheese
• 7.5 ml (1/2 tablespoon), freshly choppedItalian parsley

Instructions

1. 1

   Cook the mushrooms

   In a large pan, heat 15 ml (1 tablespoon) of the olive oil with 15 ml (1 tablespoon) of the butter and the garlic for 1 minute. Add the mushrooms, salt, pepper and 15 ml (1 tablespoon) of parsley. Cook until the mushrooms are tender and lightly golden.

2. 2

   Toast the rice

   In another large pan, melt the remaining 15 ml (1 tablespoon) of olive oil and 15 ml (1 tablespoon) of butter. Stir in the rice, then cook over medium heat for about 1–2 minutes, stirring often.

3. 3

   Add the broth

   Pour in the broth a little at a time, about 120 ml (1/2 cup) per addition, stirring often. Lower the heat to maintain a gentle simmer so the rice does not cook too quickly. Let it absorb the broth while remaining slightly moist before adding more. Taste and add salt if needed; salty broth may mean you do not need any. Cook for about 20–30 minutes, until the rice is al dente rather than mushy, with a little moisture remaining.

4. 4

   Finish and serve

   Stir in the mushrooms until well combined, then gently fold in the mascarpone and 60 ml (1/4 cup) of Parmesan. Top with the remaining Parmesan and 7.5 ml (1/2 tablespoon) of parsley before serving.

What is mushroom risotto?

Risotto is an Italian rice dish made by gradually cooking rice with broth until it becomes creamy. This version pairs Arborio rice with mushrooms and finishes with mascarpone and Parmesan for a rich, savoury result.

The mushrooms are cooked separately before being stirred into the rice. That lets them become tender and lightly golden without interrupting the gradual cooking of the risotto.

Nutrition and macros by portion

The nutrition label shows one serving as written: 470 calories, 10g protein, 53g carbs, 24g fat.

The rice provides most of the carbohydrates, while the olive oil, butter, mascarpone and cheeses contribute much of the fat. The mushrooms and Parmesan provide some protein. Pair a serving with a green salad or vegetables for a more balanced plate.

Why Arborio rice works

Rice choice: Arborio is a short-grain rice commonly used for risotto. Stirring it as broth is added helps create the dish’s creamy consistency while the grains can still retain a little bite.

Build flavour in two pans

Mushrooms: Cook them with garlic, butter, olive oil, salt, pepper and parsley until tender and lightly golden. Keep them aside until the rice is cooked, then stir them in.

Rice: Toast the grains briefly with the shallot, oil and butter before adding broth. This gives the rice a short head start and helps the cooking proceed evenly.

Add broth gradually

Small additions: Add about 120 ml (1/2 cup) of broth at a time and stir often. Wait for each addition to be absorbed before pouring in more, but do not let the pan dry out.

Gentle heat: Keep the rice at a low simmer rather than a rapid boil. The recipe allows about 20–30 minutes for this stage, so use the rice’s texture as well as the timing to judge when it is ready.

Look for the right texture

Doneness: The rice should be al dente, not mushy, with a little moisture left in the pan. Taste a grain towards the end of cooking to check its texture.

Finish: Stir the mushrooms through, then gently combine the mascarpone and Parmesan. The rice should remain creamy rather than dry.

Season with care

Broth: Taste before adding extra salt, as shop-bought or homemade broth may already be salty. Adjust only if the finished rice needs it.

Cheese: The recipe uses Parmesan in the risotto and more on top. Add the mascarpone and first measure of Parmesan gently so the cooked rice stays intact.

Serve it straight away

Timing: Risotto is best served just after the mushrooms and cheeses are stirred in, while it is still moist and creamy. Finish each serving with the reserved Parmesan and parsley.

On the side: A simple green salad or steamed vegetables can balance the richness of the rice and cheese without competing with the mushroom flavour.

Recipe notes & tips

• Keep the broth additions small, about 120 ml (1/2 cup) at a time.
• Stir often as the rice cooks and allow each addition of broth to absorb before adding the next.
• Maintain a gentle simmer rather than letting the rice boil rapidly.
• Taste the broth before seasoning the rice with extra salt.
• Check the rice for an al dente centre and stop cooking while a little moisture remains.
• Stir the mascarpone and Parmesan in gently at the end.

Variations

• Use mixed mushrooms: Replace some or all of the sliced mushrooms with another variety, keeping the same amount.
• Add thyme: Cook a little thyme with the mushrooms for an additional herbal note.
• Try another broth: Use a different vegetable broth, tasting it first to gauge its saltiness.
• Adjust the mascarpone: Use the lower end of the stated amount for a less rich finish.
• Finish with extra parsley: Add more freshly chopped parsley at the table for a brighter garnish.

Common mistakes to avoid

• Adding all the broth at once: The rice will not cook as intended; add about 120 ml (1/2 cup) at a time.
• Letting the pan dry out: Add more broth while the rice is still slightly moist.
• Cooking at a hard boil: Lower the heat so the rice stays at a gentle simmer.
• Overcooking the rice: Taste it as it approaches 20 minutes and stop when it is al dente, not mushy.
• Adding salt without tasting: Check the broth first and season only if needed.
• Stirring the finish too roughly: Fold in the mushrooms and cheeses gently to avoid breaking up the rice.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan, stirring; add a small splash of broth or water if the risotto has become too thick.

Frequently asked questions