Creamy Mushroom Risotto with Arborio rice, white wine, Mascarpone, and sharp cheddar cheese is the perfect risotto recipe. Authentic-Italian style risotto cooked slowly with the addition of sauteed mushrooms and cheddar cheese.
Creamy Mushroom Risotto Recipe
I love cooking at home and creating flavorful dishes. And this Mushroom Risotto Recipe is one of our favorites! So simple to make in one pot, making life easy.
I love also love Homemade Mac and Cheese, Loaded Potato Soup, and try shredded cheddar on my Classic Chili Recipe. Perfect for the upcoming tailgating season!
How to make Creamy Mushroom Risotto:
Step 1: Saute onion and mushroom in olive oil and butter over medium heat.
Step 2: Add the rice and white wine. Stir with a wooden spoon and cook over medium heat for 2 minutes. Season with salt and black pepper to taste. (Be careful not to add too much salt, as there’s salt in the chicken broth and cheese)
Step 3: Add 1 cup chicken broth. Continue to cooking and stirring until liquid is absorbed. As the mixture cooks gradually stir in the remaining broth a little at a time. Let the rice absorb the chicken stock before adding more.
Step 4: Cook time is 20-22 minutes. The rice will be just cooked and slightly chewy. Remove from the heat and stir in the Mascarpone and shredded cheddar cheese. Stir to combine and melt the cheese. Serve immediately.
Shredded cheddar cheese along with Mascarpone cheese gives this risotto a wonderfully creamy texture. Mascarpone cheese can be located in the deli section.
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Mushroom and Cheddar Risotto
Ingredients
Mushroom Risotto
- 1 cup uncooked Arborio rice
- 2 tablespoons olive oil
- 3/4 cup dry white wine
- 2 tablespoons butter
- ½ cup chopped yellow or white onion
- 2 (8-ounce) containers baby portabella mushrooms, sliced
- 3 cups chicken or vegetable broth
- Salt and black pepper to taste
- 1 (8-ounce) container Mascarpone cheese
- 1 cup sharp cheddar cheese
Instructions
Mushroom Risotto
- Sauté onion and mushrooms in olive oil and butter over medium heat.
- Add rice and white wine. Stir with a wooden spoon and cook over medium heat for 2 minutes. Season with salt and black pepper.
- Add 1 cup chicken broth. Continue to cooking and stirring until liquid is absorbed. As the mixture cooks gradually stir in the remaining broth a little at a time. Let the rice absorb the chicken stock before adding more.
- Cook time is 20-22 minutes. The rice will be just cooked and slightly chewy. Remove from the heat and stir in the mascarpone and shredded cheddar cheese. Stir to combine and melt the cheese. Serve immediately.
This sounds delicious . Perfect dinner for a Fall evening.
I think the recipe page is missing the wine amount.
thanks for noticing that Kim! I’ve updated the recipe!