Recipe courtesy of Food Network Kitchen

Mushroom and Mascarpone Risotto

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  • Level: Easy
  • Total: 45 min
  • Active: 45 min
  • Yield: 4 servings
A perfect mushroom risotto is on every home cook’s to-do list, and this recipe makes it incredibly easy. Here’s all you need to make this surprisingly simple dish--from how to make a shortcut mushroom stock (save those stems) to achieving a deliciously rich and creamy consistency (the secret is mascarpone cheese!).



  1. Put the vegetable broth in a medium saucepan with 3 cups water and the reserved mushroom stems; bring to a low simmer and let gently cook.
  2. Heat 2 tablespoons of the butter in a large Dutch oven over medium-high heat until melted and just browning around the edges. Add the sliced mushrooms and cook until the moisture has evaporated and the mushrooms are starting to crisp, about 5 minutes. Season with salt and pepper; transfer to a plate.
  3. Add the remaining 2 tablespoons butter to the drippings in the Dutch oven and melt over medium heat. Stir in the shallots with a wooden spoon and cook until softened, about 2 minutes. Add the rice and cook, stirring, until beginning to toast, about 2 minutes. Add the wine and cook, stirring constantly and scraping up any browned bits, until completely absorbed, about 2 minutes.
  4. Ladle 1/2 cup of the mushroom broth into the rice and stir until absorbed. Continue to cook, adding the broth in 1/2-cup increments and stirring until absorbed before adding more, until the rice is just tender, about 20 minutes.
  5. Reserve 2 tablespoons of the mascarpone for serving, then stir the remaining into the risotto. Stir in the Parmesan and sauteed mushrooms and season with salt and pepper. Divide among bowls and top with the reserved mascarpone and the chives.