Risotto with Porcini Mushrooms and Mascarpone
Indulge in the creamy decadence of Risotto with Porcini Mushrooms and Mascarpone, a luxurious dish that perfectly balances earthy and rich flavors. Featuring rehydrated porcini mushrooms, their soaking liquid infuses each bite with an intense, woodsy aroma, while Arborio rice is lovingly stirred to creamy perfection. A touch of dry white wine adds depth, and the risotto is finished with velvety mascarpone and nutty Parmesan cheese for unparalleled creaminess. Garnished with fresh parsley for a bright, herbaceous finish, this restaurant-quality meal is surprisingly easy to create at home. Ideal for a cozy dinner or an elegant gathering, this risotto is a true showstopper among mushroom recipes.
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Recipe Information
Ingredients
- 30 grams Dried porcini mushrooms
- 500 ml Hot water
- 2 tablespoons Olive oil
- 30 grams Unsalted butter
- 1 Small onion, finely chopped
- 300 grams Arborio rice
- 120 ml Dry white wine
- 1 liter Chicken or vegetable stock
- 50 grams Parmesan cheese, grated
- 2 tablespoons Mascarpone cheese
- 2 tablespoons Fresh parsley, chopped
- to taste Salt
- to taste Black pepper
Instructions
Place the dried porcini mushrooms in a bowl and pour the hot water over them. Let them soak for 15 minutes to rehydrate.
Once rehydrated, remove the porcini mushrooms from the liquid, squeezing gently to remove excess water. Chop the mushrooms finely and set aside. Reserve the soaking liquid, straining it through a fine mesh sieve or cheesecloth to remove any grit.
In a large saucepan, heat the olive oil and butter over medium heat until melted.
Add the chopped onion and sauté for 3-4 minutes, or until soft and translucent.
Stir in the Arborio rice, ensuring each grain is coated in the butter and oil. Toast the rice for 1-2 minutes, stirring constantly.
Pour in the white wine and cook, stirring regularly, until the liquid has mostly evaporated.
Begin adding the reserved mushroom soaking liquid, one ladleful at a time, stirring frequently. Wait until the liquid is almost fully absorbed before adding the next ladleful.
After the soaking liquid is used, continue adding stock in the same manner, ladle by ladle, and stirring regularly. This process should take around 20 minutes. The rice should be creamy and tender with a slight bite (al dente).
Stir in the chopped porcini mushrooms, grated Parmesan cheese, and mascarpone. Mix well to combine.
Season with salt and black pepper to taste.
Remove the risotto from the heat and allow it to rest for 2 minutes.
Serve immediately, garnished with fresh parsley and an additional sprinkle of Parmesan cheese if desired.
Nutrition Facts
Calories |
1470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.7 g | 110% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 6855 mg | 298% | |
| Total Carbohydrate | 109.5 g | 40% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 7.7 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 795 mg | 61% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1088 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
