Creamy Risotto with Porcini Mushrooms and Mascarpone made with Arborio rice, white wine, mushrooms, shallots, and Parmesan cheese.

So, here’s the thing—I used to think risotto was only for fancy restaurants and people who wear aprons without irony. You know what I mean. The ones who say things like “deglaze the pan” with a straight face. Me? I was more of a “throw it all in and hope for the best” kind of cook.

this recipe

But then one rainy Sunday, I found a forgotten bag of Arborio rice in the back of my pantry (you too?), a half-used tub of mascarpone from some dessert experiment, and a slightly crumpled pack of dried porcini mushrooms I bought on a whim… months ago. Long story short, I figured, why not? Let’s try this risotto thing. Worst case? We order pizza.

What happened next was a bit magical. I actually enjoyed standing at the stove, glass of wine in hand, slowly stirring, slowly sipping, and watching this creamy, earthy, luxurious risotto come together. By the time I took the first bite—rich with porcini mushrooms, just the right amount of bite in the rice, and that mascarpone melting on top—I was hooked. And yeah, we didn’t order pizza.

Why You’ll Love This Risotto with Porcini Mushrooms and Mascarpone Recipe?

Here’s why I keep coming back to this dish (and why you probably will too). First off, porcini mushrooms. Ever tried them? They’ve got this intense, woodsy, almost meaty flavor that instantly makes the risotto feel special—even if you’re in sweatpants eating it on the couch. No judgment.

And then there’s the mascarpone. It’s like if cream cheese and butter had a baby and that baby decided to melt perfectly into every spoonful of risotto. That’s what mascarpone brings. The whole thing is rich, but not in a heavy way. It’s cozy. Like “I just need a bowl of this and maybe a blanket and I’m good” kind of cozy.

Plus, it’s pretty hard to mess up. Yeah, you have to stir a lot, but honestly? Stirring rice while sipping wine and pretending you’re on a cooking show? Weirdly satisfying.

Ingredient Notes:

Let’s break down what you’ll need for this Risotto with Porcini Mushrooms and Mascarpone and why it matters:

• Dried Porcini Mushrooms: These aren’t your everyday mushrooms. They’re fancy, full of flavor, and worth the soak time. They smell kinda weird when they rehydrate, but trust the process.

• Arborio Rice: Not just any rice. It’s short-grain, super starchy, and it wants to be stirred into creamy perfection.

• Shallots & Garlic: The aromatic dream team. Shallots add a mellow sweetness, garlic adds that familiar warmth.

• Dry White Wine: Adds brightness and a little bit of “I’m a real cook” flair. Bonus: you get to drink the rest.

• Beef Broth: Yep, beef. It gives the risotto depth. If that feels weird, go veggie broth—totally cool.

• Parmigiano-Reggiano: Fancy cheese, but if you use the good stuff, it’s totally worth it.

• Fresh Thyme: Optional, but it makes you feel like a pro and smells amazing.

• Mascarpone Cheese: The star. Don’t skip it. It takes the whole dish from good to “OMG what is this?!”

• Salt & Pepper: Duh. Taste as you go.

How To Make Risotto with Porcini Mushrooms and Mascarpone?

Alright, here’s how I do it—casual, no stress, and yes, with wine in hand.

Step 1: Soak the Mushrooms
Pour boiling water over the dried porcini mushrooms and let them sit for about 30 minutes. They’ll go from sad little shriveled things to big, flavor-packed mushrooms. Drain them, but don’t toss the liquid—it’s pure mushroom gold. Chop the mushrooms roughly.

Step 2: Warm the Broth
Mix the mushroom soaking liquid with your beef broth. Keep it on low heat. You want it warm, not boiling. It’s your risotto fuel.

Step 3: Sauté the Base
In your risotto pot (aka large saucepan), spray a little cooking spray or add a splash of oil. Toss in the rice, shallots, and garlic. Sauté for about 5 minutes until everything smells amazing and the rice gets a little toasty.

Step 4: Add Wine (And Sip Some)
Pour in the white wine. Let it bubble until it’s mostly gone. The rice will soak it up like a sponge. That’s good.

Step 5: Stir. Then Stir Some More
This is where the zen part comes in. Add a cup of the warm broth. Stir now and then until it’s mostly absorbed. Then add another 1/2 cup. Repeat. Keep going for about 25 minutes. It’s not hard, it just takes a little time and a little love.

Step 6: Make It Creamy and Cheesy
When the rice is tender but still has a bit of bite, stir in the chopped mushrooms, Parm, thyme, salt, and pepper. Stir until the cheese melts into that creamy goodness.

Step 7: The Mascarpone Moment
Spoon the risotto into bowls. Top with a big ol’ spoonful of mascarpone. Let it melt in. Stir it around or just scoop from the top. Either way? Heaven.

Storage Options:

Risotto is best fresh—no doubt. But if you do have leftovers, store them in the fridge for up to 2 days. To reheat, add a splash of broth or water and warm it gently. Stir until creamy again. Microwave? Meh, not great. But I won’t stop you.

Variations and Substitutions:

Feel like switching it up? I’ve got you.

• No Beef Broth? Use veggie broth or chicken. It’s all good.

• No Wine? Use more broth and maybe a splash of lemon juice for brightness.

• Add Protein: Shrimp, chicken, or crispy pancetta = yum.

• No Mascarpone? Cream cheese or a bit of heavy cream works in a pinch, but honestly… treat yourself to the mascarpone.

• Herb Swap: Sage, rosemary—go wild.

What to Serve with Risotto with Porcini Mushrooms and Mascarpone?

Risotto is kinda a meal on its own, but if you want to round it out:

• Simple Salad: Light, fresh, and makes you feel balanced.

• Garlic Bread or Crusty Bread: Always.

• Roasted Veggies: Asparagus, mushrooms, Brussels sprouts.

• Wine Pairing: Whatever white you used in the risotto—keep sipping!

Frequently Asked Questions:

Can I use regular rice?
Honestly? No. Regular rice won’t give you that creamy texture. Arborio’s worth it.

Is mascarpone really necessary?
It isn’t mandatory, but it takes the dish to a whole new level. No regrets.

Can I double the recipe?
You can, but it’s more stirring. Just sayin’. Make sure your pot’s big enough.

So, are you ready to stir your way to happiness with this Risotto with Porcini Mushrooms and Mascarpone? It’s rich, cozy, and just fancy enough to impress your people—or yourself. Let me know if you try it (or if you end up eating it straight from the pot like I usually do). I love hearing how it goes.

Keep the Flavor Coming – Try These:

Sweet Potato Pie

Bacon Cream Cheese Baked Spaghetti

Savory Smothered Chicken Topped with Spinach & Mushrooms

Risotto with Porcini Mushrooms and Mascarpone

Creamy Risotto with Porcini Mushrooms and Mascarpone, featuring Arborio rice, porcini mushrooms, white wine, shallots, and Parmesan for a rich, luxurious dish.

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Servings

Ingredients

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• 2 cups boiling water
• 1 cup dried porcini mushrooms approximately 1 ounce
• 1 can 14 ounces less-sodium beef broth
• Cooking spray or 1 tablespoon olive oil
• 1 cup uncooked Arborio rice
• 3/4 cup finely chopped shallots
• 2 garlic cloves minced
• 1/2 cup dry white wine
• 1/4 cup 1 ounce freshly grated Parmigiano-Reggiano cheese
• 1 tablespoon fresh thyme chopped
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup 1 ounce mascarpone cheese

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Instructions

 

Prepare the Porcini Mushrooms

1. In a medium bowl, combine the boiling water and dried porcini mushrooms. Allow them to soak for approximately 30 minutes, or until softened. Drain the mushrooms through a fine mesh sieve lined with a paper towel over a bowl, reserving 1 1/2 cups of the soaking liquid. Coarsely chop the rehydrated mushrooms and set aside.

Heat the Broth Mixture

1. In a small saucepan, combine the reserved mushroom soaking liquid with the beef broth. Place over low heat and maintain at a gentle simmer throughout the cooking process. Avoid boiling.

Sauté the Aromatics and Rice

1. Coat a large saucepan with cooking spray (or heat 1 tablespoon of olive oil) over medium-high heat. Add the Arborio rice, shallots, and minced garlic to the pan. Sauté for approximately 5 minutes, stirring frequently, until the shallots are softened and the rice is lightly toasted.

Deglaze with White Wine

1. Add the dry white wine to the pan, stirring constantly. Cook until the liquid is nearly evaporated, which will take about 2 minutes.

Gradually Add Broth and Stir

1. Add 1 cup of the warm broth mixture to the rice. Cook over medium heat, stirring occasionally, until most of the liquid has been absorbed. Continue adding the remaining broth mixture, 1/2 cup at a time, allowing each addition to be absorbed before adding the next. Stir frequently to ensure even cooking. This process will take approximately 25 minutes.

Incorporate Mushrooms and Cheese

1. Once the rice is creamy and tender, stir in the chopped porcini mushrooms, grated Parmigiano-Reggiano, chopped thyme, salt, and freshly ground black pepper. Stir gently until the cheese has fully melted and the ingredients are well incorporated.

Serve with Mascarpone

1. Spoon the risotto into serving bowls. Top each portion with a generous tablespoon of mascarpone cheese, allowing it to melt and blend into the risotto for a rich, creamy finish. Serve immediately while warm.

Notes

To prepare a gluten-free version of this risotto, ensure that the beef broth used is certified gluten-free, as broths and stocks can sometimes contain gluten-based additives. Additionally, confirm that the mascarpone cheese and Parmigiano-Reggiano are labeled gluten-free and have not been cross-contaminated during processing. All other ingredients in this recipe are naturally gluten-free, making this an easy dish to adapt without compromising flavor or texture.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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