Mushroom and mascarpone risotto

Ingredients

• 20 gdried porcini mushrooms
• 80 gbutter, coarsely chopped
• 30 ml (2 tbsp)olive oil
• 300 gSwiss brown mushrooms, thickly sliced
• 5–6sage leaves, coarsely chopped
• 1 smallonion, finely chopped
• 400 grisotto rice, preferably Carnaroli
• 125 ml (½ cup)dry white wine
• 85 g (⅓ cup), plus extra to serve (optional)mascarpone
• 35 g (⅓ cup), plus extra to servefinely grated Parmesan

Instructions

1. 1

   Soak porcini

   Put the dried porcini in a bowl, cover with 700 ml boiling water and leave for 10 minutes to soften. Drain, reserving the soaking liquid, then finely chop the mushrooms. Keep the liquid warm.

2. 2

   Brown mushrooms

   Meanwhile, heat half the butter and half the olive oil in a saucepan over high heat. Add the sliced mushrooms and sage, and sauté for 3–5 minutes until tender and golden brown. Set aside.

3. 3

   Cook onion

   Add the remaining butter and oil to the pan. Add the onion and sauté for 4–5 minutes, until golden brown.

4. 4

   Toast the rice

   Stir in the rice until it is coated in oil. Pour in the wine and simmer for 1 minute, until it has evaporated.

5. 5

   Add liquid

   Add the warm porcini soaking liquid a ladleful at a time, stirring continuously between additions. Wait until most of the liquid is absorbed before adding the next ladleful.

6. 6

   Cook until creamy

   Continue adding liquid and stirring for 13–15 minutes, until the rice is al dente and the risotto is creamy. You may not need all the soaking liquid.

7. 7

   Finish and serve

   Season to taste, then stir in the mascarpone, Parmesan and three-quarters of both types of mushroom. Serve topped with the remaining mushrooms and extra grated Parmesan.

What is mushroom risotto?

Risotto is an Italian rice dish made by gradually adding liquid to short-grain rice while stirring, creating a creamy texture without needing cream. This version builds its savoury flavour from both dried porcini and fresh Swiss brown mushrooms.

Carnaroli rice is a useful choice because it holds its shape as it cooks. Mascarpone and Parmesan are stirred in at the end for a rich, savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 745 calories, 15g protein, 80g carbs, 34g fat.

Most of the carbohydrates come from the risotto rice, while butter, olive oil and mascarpone provide much of the fat. The mushrooms, rice and cheeses contribute protein, with Parmesan also adding salt. Serve it with a generous side of green vegetables or salad to balance the plate.

Why use two kinds of mushrooms?

Porcini: Soaking dried porcini gives them time to soften and leaves a flavourful liquid that becomes the risotto’s cooking broth. Chop the rehydrated mushrooms finely so they spread through the rice.

Swiss brown: Sautéing the fresh mushrooms with sage gives them a golden exterior and keeps their texture distinct. Some are stirred through the finished risotto and the rest make a topping.

Getting the risotto texture right

Warm liquid: Keep the porcini soaking liquid warm while you prepare the other ingredients. Adding it gradually helps the rice cook evenly.

Steady stirring: Stir between each ladleful and let most of the liquid absorb before adding more. The rice should be creamy but still have a slight bite at the centre.

The key cooking cues

Mushrooms: Cook them over high heat for 3–5 minutes, until tender and golden brown, then lift them out of the pan. This leaves space for the onion and rice to cook.

Rice: Simmer the wine until it has evaporated, then add the warm liquid gradually. Begin checking the texture as the rice approaches the end of its 13–15 minutes of cooking.

Finishing with mascarpone

Stir the mascarpone and Parmesan into the rice after it has reached the al dente stage. Adding them at the end helps preserve the dish’s creamy finish.

Keep some of the cooked mushrooms aside for the top. The contrast between the creamy rice and the browned mushroom garnish makes each serving more varied.

What to serve alongside it

The risotto is substantial on its own, but a simple green salad or lightly dressed leaves make a fresh contrast. Serve the dish as soon as it is finished, while the texture is at its creamiest.

Offer extra grated Parmesan at the table if you like. A side of steamed green vegetables also works well without competing with the mushroom and sage flavours.

Recipe notes & tips

• Keep the porcini soaking liquid warm while you cook the mushrooms and onion.
• Use a wide, sturdy saucepan so the rice cooks in an even layer.
• Let the wine evaporate before you begin adding the soaking liquid.
• Add the liquid gradually rather than pouring it all in at once.
• Start tasting the rice before the full 15 minutes are up, as cooking time can vary.
• Save some browned mushrooms for the topping so they keep their texture.

Variations

• Use another rice: Arborio can stand in for Carnaroli, though the texture may differ slightly.
• Change the herbs: Use a little thyme instead of sage for a different earthy note.
• Add greens: Fold in a handful of cooked spinach at the end.
• Make it vegetarian: Check that the Parmesan is made with vegetarian rennet.
• Add extra mushrooms: Increase the fresh mushrooms and brown them in batches to avoid crowding the pan.

Common mistakes to avoid

• Adding all the liquid at once: Add it a ladleful at a time so the rice cooks gradually.
• Using cold soaking liquid: Keep it warm so it does not interrupt the rice’s cooking.
• Crowding the mushrooms: Cook them in a roomy pan so they brown rather than steam.
• Overcooking the rice: Taste it as it nears 13 minutes and stop when it is al dente.
• Stirring in the cheese too early: Add the mascarpone and Parmesan after the rice is cooked.
• Discarding the porcini liquid: Reserve it after draining; it is used to cook the rice.

How to store

Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a saucepan with a splash of water, stirring until hot; the rice will be thicker and less creamy than when freshly made.

Frequently asked questions