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Creamy Mushroom Risotto with Mascarpone and Lemon Recipe

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3.9 from 48 reviews

This BEST Mushroom Risotto recipe is a creamy, comforting Italian classic made with tender mushrooms, creamy mascarpone, and rich Parmesan cheese. Perfectly cooked Arborio rice is slowly simmered in flavorful broth infused with mushrooms, white wine, herbs, and finished with a splash of lemon juice and fresh herbs for brightness. Ideal as a hearty main or a luxurious side dish, this risotto balances rich umami flavors with a smooth, velvety texture.

Ingredients

Base Ingredients

  • 2 tablespoons butter
  • 2 tablespoons olive oil (divided)
  • 1 large shallot (finely diced)
  • 1 lb. mushrooms (a mix of cremini, shiitake, or button mushrooms works best)
  • 3-4 sprigs fresh thyme
  • 2 teaspoons soy sauce (divided)
  • 3 cloves garlic (minced)
  • ½ tsp salt
  • ½ tsp pepper
  • 1 cup Arborio rice
  • ¾ cup dry white wine
  • 5 cups chicken broth

Finishing Ingredients

  • 3 tablespoons mascarpone cheese
  • 2 tablespoons cold butter
  • 1/3 cup Parmesan cheese (grated)
  • 2 teaspoons fresh lemon juice
  • Fresh parsley or chives (for garnish)

Instructions

  1. Prepare Mushrooms: Slice mushrooms into varied sizes including slices and small cubes. Measure out all ingredients before starting for smooth process.
  2. Sauté Mushrooms and Shallots: Heat butter and 1 tablespoon olive oil in a large skillet over medium heat. Add diced shallots, mushrooms, and fresh thyme sprigs. Cook for 4 minutes while stirring frequently to soften and release mushroom flavors.
  3. Add Flavorings: Stir in 1 teaspoon soy sauce, minced garlic, salt, and pepper. Continue cooking for another 3-4 minutes until mushrooms are golden brown and cooked through. If excess liquid accumulates, increase heat to medium-high and cook off the moisture while stirring. Remove thyme sprigs once cooled and set mushroom mixture aside.
  4. Infuse Broth: In a separate saucepan, warm chicken broth over low heat. Add about 1/3 cup of the cooked mushroom mixture into the broth to infuse flavor. Cover and keep it at a gentle simmer.
  5. Toast Rice: Add remaining 1 tablespoon olive oil to the skillet and return to medium heat. Add Arborio rice and stir continuously for 3-4 minutes until rice becomes fragrant and slightly translucent at edges.
  6. Add Wine: Pour in dry white wine and stir well. Allow wine to simmer and reduce until rice absorbs most of the liquid, about 5 minutes.
  7. Cook Risotto with Broth: Add a ladle of warm mushroom-infused broth to the rice. Stir continuously until most liquid is absorbed. Repeat adding broth, stirring often, for 15-20 minutes, until rice is tender but still slightly firm to bite (al dente). You may not need all broth; about 1 cup often remains.
  8. Combine Mushrooms and Lower Heat: Fold the reserved cooked mushroom mixture back into the risotto. Reduce heat to low to keep warm.
  9. Add Creamy Finishes: Stir in mascarpone cheese and cold butter to enrich texture. Mix in grated Parmesan cheese and finish with fresh lemon juice for brightness.
  10. Serve: Optionally add a splash of broth to loosen risotto to desired creaminess. Garnish with chopped fresh parsley or chives and serve immediately for best flavor and texture.

Notes

  • For mushrooms, a mix of cremini, shiitake, or button mushrooms adds depth of flavor; use fresh and firm mushrooms for best texture.
  • Mascarpone cheese adds creaminess and a slight tang; substitute with cream cheese if unavailable but mascarpone is preferred.
  • Use a good quality dry white wine like Sauvignon Blanc or Pinot Grigio for balanced acidity.
  • Stirring the risotto frequently helps release starch to create the signature creamy texture.
  • Keep broth warm to ensure even cooking and prevent temperature drops when adding to rice.
  • Risotto is best served fresh; it does not reheat well and may become gluey.

Find it online: https://justsosavory.com/creamy-mushroom-risotto-with-mascarpone-and-lemon-recipe/