Creamy Mushroom Risotto with Mascarpone

Ingredients

• 1 cup 185 g Arborio rice
• 250 g Mushrooms (cremini or button), sliced
• 3 cups 720 ml Chicken or vegetable broth
• 1.5 tbsp Olive oil
• 1 tbsp Unsalted butter
• 1/2 small Yellow onion, finely chopped
• 2 cloves Garlic, minced
• 1/4 cup Mascarpone
• 1/4 cup Parmesan cheese, finely grated
• 2 tbsp Fresh parsley, chopped(optional)
• 1/2 tsp Dried thyme(optional)
• to taste Salt(optional)
• to taste Black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Slice the mushrooms, chop the onion, mince the garlic, and measure the rice, broth, mascarpone, and parmesan.

2. 2

   Cook mushrooms (about 8 minutes): Heat olive oil and 1/2 tbsp butter in a large pan over medium-high heat. Add mushrooms and cook until browned and their moisture evaporates, 6–8 minutes. Stir in thyme, season with salt and pepper, then transfer to a bowl.

3. 3

   Sauté aromatics (about 3 minutes): In the same pan, add the remaining 1/2 tbsp butter. Add onion and cook until softened, 2–3 minutes. Add garlic and cook 30 seconds.

4. 4

   Toast and simmer rice (about 14 minutes): Add arborio rice and stir to coat for 1 minute. Add warm broth a ladle at a time, stirring frequently and letting the liquid absorb before adding more. Continue until the rice is creamy and tender, about 14 minutes total.

5. 5

   Finish with mascarpone (about 2 minutes): Stir in mascarpone and parmesan until silky. Fold in the cooked mushrooms. Taste and adjust seasoning with salt and pepper. Stir in parsley if using, then serve immediately.