Imagine a creamy, luxurious dish that transports you straight to the rolling hills of Tuscany with every single bite. This Porcini Mushroom Mascarpone Risotto isn't just a recipe—it's a culinary journey that transforms simple ingredients into a symphony of rich, earthy flavors that will make your taste buds dance with pure Italian delight. Whether you're a seasoned home chef or a curious food lover, this risotto promises to elevate your cooking game and impress even the most discerning dinner guests.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup porcini mushrooms, dried
- 1/2 cup mascarpone cheese
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/4 cup Parmesan cheese, grated
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Begin by rehydrating the dried porcini mushrooms. Place them in a bowl and cover with 2 cups of hot water. Let them soak for about 20 minutes, or until they are soft. Once rehydrated, drain the mushrooms, reserving the soaking liquid. Chop the mushrooms into smaller pieces and set aside.
- In a saucepan, heat the vegetable broth over medium heat. Once it reaches a simmer, reduce the heat to low to keep it warm throughout the cooking process.
- In a large, heavy-bottomed skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent and soft.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to avoid burning.
- Stir in the Arborio rice, ensuring that each grain is coated in the oil. Toast the rice for about 2-3 minutes, stirring constantly until the edges of the rice become slightly translucent.
- Pour in the white wine and allow it to simmer, stirring continuously, until most of the liquid has been absorbed by the rice.
- Once the wine has been absorbed, begin adding the warm vegetable broth one ladleful at a time. Stir the rice frequently and allow it to absorb the liquid before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
- About 5 minutes before the risotto is done, add the chopped porcini mushrooms and the reserved mushroom soaking liquid (be careful to leave any sediment at the bottom of the bowl). Stir to combine.
- Once the risotto reaches the desired consistency, remove it from the heat. Stir in the mascarpone cheese and grated Parmesan cheese until well combined. Season with salt and pepper to taste.
- Let the risotto sit for a minute to thicken slightly before serving. Serve hot, garnished with additional Parmesan cheese if desired.
Tips
- Use high-quality Arborio rice and toast it properly to develop a nutty flavor before adding liquids.
- Keep your broth warm throughout cooking to ensure consistent temperature and smooth risotto texture.
- Stir frequently but not constantly—allow the rice to absorb liquid between additions.
- The key to perfect risotto is achieving a creamy "all'onda" (wave-like) consistency that flows on the plate.
- Don't rush the process; risotto requires patience and attention to develop its signature creamy texture.
- Use fresh, high-quality Parmesan and mascarpone for the most authentic and rich flavor.
- Let the risotto rest for a minute after cooking to allow it to thicken and settle.
- Serve immediately for the best texture and temperature.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 12g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 45mg
