Creamy Wild Mushroom Risotto
This mushroom risotto turns extra creamy with a spoonful of mascarpone stirred in at the end, making a comforting vegetarian dinner from pantry staples.
Mascarpone is the shortcut that makes this risotto taste like it took more effort than it did. Browning the mushrooms separately before folding them back in keeps their edges from turning soggy in the simmering rice. A scattering of chives at the end adds the only bright note the dish needs.
Ingredients
Method
Tap a number to mark a step doneWarm the vegetable stock in a saucepan and keep it at a gentle simmer nearby.
Melt butter in a wide pot over medium heat and cook the sliced mushrooms for 6 minutes until browned, then scoop out and set aside.
Add a little more butter to the pot and cook the diced shallot and garlic for 3 minutes until soft.
Stir in the arborio rice and toast for 1 minute, then pour in the wine and stir until absorbed.
Add the warm stock a ladle at a time, stirring frequently, for about 20 minutes until the rice is creamy and tender.
Fold the browned mushrooms back into the pot along with the mascarpone and parmesan, stirring until glossy.
Season with salt and pepper, then spoon into bowls and top with the chopped chives.
Kitchen note
Stir in the mascarpone off the heat so it melts into a silky finish rather than breaking, and taste before adding extra salt since the stock varies.
