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.
Why You’ll Love This Easy Porcini Mushroom Risotto with Mascarpone
– Deep, nutty porcini notes without needing fresh wild mushrooms — dried porcini do the heavy lifting.
– Mascarpone finishes the rice into luscious creaminess without relying on piles of butter.
– Satisfying enough to be dinner on its own, but elegant enough for guests who think you tried harder than you did.
– Hands-on but forgiving: stir, sip wine, chat, and it still turns out comforting.
Kitchen Talk
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.
This Easy Porcini Mushroom Risotto with Mascarpone is a total winner—creamy, rich, and packed with earthy mushroom flavor. The mascarpone adds such a lovely silky finish that makes the dish feel indulgent without being complicated. I appreciated how straightforward the steps were, and the end result was restaurant-quality comfort on a weeknight.
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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
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Easy Porcini Mushroom Risotto with Mascarpone
Ingredients
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
Featured Comments
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“New favorite here — turned out amazing. crusty was spot on.”
“Impressed! Clear steps and will make again results. Perfect for busy nights.”
“New favorite here — so flavorful. saucy was spot on.”
“Impressed! Clear steps and so flavorful results. Perfect for busy nights.”
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“This indulgent recipe was family favorite — the grab-and-go really stands out. Thanks!”
“Super easy and absolutely loved! My family asked for seconds. Saving this one.”
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