Easy Porcini Mushroom Risotto with Mascarpone

This risotto is creamy, a little indulgent, and weirdly comforting — porous grains of arborio that soak up porcini’s deep, woodsy flavor, rounded out with a spoonful of mascarpone for silkiness. It’s not fancy restaurant plating, it’s the kind of dish that makes you slow down and actually taste dinner. If you want mushroom depth without a million steps, this is your cozy win.

My husband calls it “the mushroom hug” and will come into the kitchen with a beer and a suspiciously empty plate. Our kid requests it like a ritual now — “the one with the white cheese.” Once I made it for a friend who said she’d never liked mushrooms, and halfway through she went quiet and then asked for a second bowl. It’s turned into our Friday night comfort-go-to when I want something special but don’t want to spend the evening at the stove.

Kitchen Talk

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This recipe loves a messy kitchen. I usually spill a little broth on the counter, get distracted by the kid’s masterpiece magnets, and still somehow end up with something glossy and perfect-ish in the pot. Once I forgot to rehydrate the porcini and dumped them in like fresh mushrooms — 10/10 rookie move. They sulked until I simmered them properly and everything came together after that. Also: stirring is therapeutic but not religious — don’t hover like it’s a science experiment, just keep it attentive.

Shopping Tips

– Grains/Pasta: Use arborio or carnaroli rice for the right chew and starch — long-grain rice will leave you disappointed.
– Specialty Item: Dried porcini add concentrated mushroom flavor; look for whole chunks (not dust) and check they’re unsulfured if possible.
– Dairy: Pick a good mascarpone — you only need a little, so skip the ultra-cheap tub if you want creamier finish; Parmesan (Parmigiano-Reggiano) should be freshly grated.
– Vegetables: Shallots or a small sweet onion are best; avoid watery mushrooms (like pre-sliced mushrooms sitting in juices) and pat dry.
– Fats & Oils: Use olive oil for sautéing and a knob of butter at the end if you want extra sheen; don’t use flavored oils that will compete with the porcini.

Prep Ahead Ideas

– Rehydrate the porcini in warm water up to a day ahead, drain and store the soaking liquid in the fridge (it’s gold for the stock).
– Grate the Parmesan and measure the rice the night before; keep rice covered at room temp.
– Chop shallots and mushrooms and store them in an airtight container for 24 hours so final cooking is just assembly.
– Keep the stock warm in a thermos or on the back burner so you’re not cooling the pot with cold liquid when you start.

✔Time-Saving Tricks

– Use warm (not boiling) store-bought low-sodium stock to skip simmering bones all afternoon.
– Rehydrate porcini in hot water while you chop other ingredients so nothing sits idle.
– If you’re in a hurry, cook the mushrooms first and keep them aside; add them back in during the last few minutes so the rice finishes faster.
– I sometimes finish one pan under the broiler for 2 minutes with a little extra cheese to get a golden crust — quick and dramatic.

✔Common Mistakes

– Adding cold stock: this shocks the rice and messes with cooking time — always add warm stock.
– Overcooking the mushrooms: I once left them in too long and they turned rubbery; sauté until browned and just tender.
– Not seasoning along the way: taste the broth and adjust salt before finishing, otherwise you’ll under-season the whole dish.
– Too much stirring panic: stirring keeps risotto creamy, but constant rapid stirring can bruise mushrooms; gentle, steady stirring is kinder.

What to Serve It With

– A simple peppery arugula salad with lemon vinaigrette to cut through the richness.
– Pan-seared chicken breast or roasted salmon for extra protein.
– Crusty bread to mop up any leftover creamy bits.
– Sauteed greens like kale or Swiss chard tossed with a little garlic.

✔Tips & Mistakes

– Use a wide, heavy-bottomed pan so the rice cooks evenly.
– Keep your ladle of stock warm in another pot; cold additions slow everything down.
– Stir mostly in the center and flip the pan occasionally to lift the rice — not a full elbow workout.
– If the risotto gets too thick, add a splash of hot stock or a teaspoon of olive oil to loosen it.
– If it’s too thin, simmer gently without lid for a minute to concentrate it.

✔Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Risotto firms up as it cools — it’s still great reheated with a splash of stock or water in a pan, stirred over medium heat until creamy again. Cold risotto for breakfast? No shame — it’s dense, oddly satisfying, and pairs well with a fried egg.

✔Variations and Substitutions

– No porcini? Use a mix of cremini and shiitake and add a teaspoon of mushroom powder or a splash of mushroom soy for depth.
– No mascarpone? Stir in cream cheese or a tablespoon of heavy cream plus extra Parmesan for richness.
– Want it vegan? Skip mascarpone, use a splash of coconut cream or cashew cream, and a vegan Parmesan substitute.
– Stir in cooked pearl barley for a nuttier, heartier version; cook time changes, so watch texture closely.

Frequently Asked Questions

Easy Porcini Mushroom Risotto with Mascarpone

Silky porcini mushroom risotto finished with mascarpone and Parmesan for extra creaminess. Elegant comfort food that’s weeknight-easy.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 4.75 cup low-sodium chicken broth, kept warm use vegetable broth to keep it vegetarian
• ▢ 1 oz dried porcini mushrooms
• ▢ 1.25 cup boiling water for soaking the porcini
• ▢ 1 tbsp olive oil
• ▢ 3 tbsp unsalted butter divided
• ▢ 1 cup minced yellow onion
• ▢ 1 tbsp minced garlic
• ▢ 1.25 cup arborio rice
• ▢ 0.5 cup dry white wine
• ▢ 0.75 cup finely grated Parmesan cheese
• ▢ 0.5 cup mascarpone cheese room temperature
• ▢ 1.25 tsp kosher salt to taste
• ▢ 0.5 tsp freshly ground black pepper
• ▢ 0.25 cup chopped fresh parsley for garnish

Instructions

Preparation Steps

• Warm the broth in a saucepan over low heat; keep it just below a simmer.
• Soak porcini in the boiling water for 20 minutes. Lift out, chop, and strain soaking liquid to remove grit; reserve.
• Heat olive oil and 1 tbsp butter in a wide pot over medium heat. Soften onion for 4–5 minutes, then stir in garlic.
• Add rice and toast, stirring, until the edges look translucent, about 2 minutes.
• Pour in the wine and cook, stirring, until mostly absorbed.
• Stir in chopped porcini. Add a ladle of hot broth plus a splash of the strained soaking liquid. Stir until nearly absorbed.
• Continue adding hot broth a ladle at a time, stirring often, until rice is creamy and al dente, 18–20 minutes.
• Off heat, stir in remaining butter, Parmesan, and mascarpone. Season with salt and pepper; loosen with broth if needed.
• Let rest 2 minutes, then sprinkle with parsley and serve immediately.

Notes

Variation: For extra mushroom flavor, sauté sliced cremini in butter and fold them in at the end. Drizzle with a few drops of truffle oil for a luxe finish. Leftovers keep up to 3 days; reheat gently with a splash of hot broth to restore creaminess.

This recipe is an original creation inspired by classic Easy Porcini Mushroom Risotto with Mascarpone flavors. All ingredient ratios and instructions are independently developed.