Creamy Mushroom Risotto

Mushroom Risotto is a creamy rice dish made with broth, white rice, mushrooms, and two kinds of cheese. Get tips for making the best homemade risotto!

📝 Ingredients

• 2 tablespoons olive oil (divided)
• 2 tablespoons butter (divided)
• 1 clove garlic (minced)
• 2-3 cups sliced mushrooms
• 1-2 dashes pepper
• 1 pinch salt*
• 1 tablespoon freshly chopped Italian parsley
• 1 1/4 cups arborio rice
• 1 shallot (minced)
• 3-4 cups vegetable broth (homemade or store bought)*
• 1/3-1/2 cup mascarpone
• 1/4 cup freshly grated Parmesan cheese
• 2-3 tablespoons freshly grated parmesan cheese
• 1/2 tablespoon freshly chopped Italian parsley

👨‍🍳 Instructions

1. 1In a large pan add 1 tablespoon of olive oil, 1 tablespoon of butter and garlic, cook for 1 minute. Add the mushrooms, salt and pepper and parsley, cook until mushrooms are tender and slightly golden.
2. 2In an another large pan add the remaining tablespoon of olive oil and butter, melt, add the rice, stir to combine then cook on medium heat for about 1-2 minutes, stirring often.
3. 3Add the broth a little at a time (about 1/2 cup at a time), stirring often, lower heat a little, you want a low simmer, you do not want the rice to cook too quickly. Let the rice absorb the broth (but not dry out, a little moist) before adding more. Taste for salt (you may not have to add any if you have a salty broth), cook for approximately 20-30 minutes or until the rice is al dente, not mushy and a little moisture remains.
4. 4Add the mushrooms and stir to combine well, add the mascarpone and parmesan, gently combine. Top with parmesan cheese and chopped parsley before serving. Enjoy!