This post has been sponsored by Borden® Cheese . All thoughts and opinions are my own.
Creamy Mushroom Risotto with Arborio rice, white wine, Mascarpone, and Borden® Cheese Sharp Cheddar Thick Cut Shreds is the perfect risotto recipe. Authentic-Italian style risotto cooked slowly with the addition of sauteed mushrooms and cheddar cheese.
I love cooking at home and creating flavorful dishes. And this Mushroom Risotto is one of our favorites! So simple to make in one pot, making life easy. This dish is so good with Borden® Cheese Sharp or Mild Cheddar Thick Cut Shreds. I love how easily it melts for homemade mac and cheese, Loaded Potato Soup, and tops perfectly for Hearty Homestyle Chili. Perfect for the upcoming tailgating season!
We’re cooking many of our meals at home. Which helps us control the ingredients and save money on eating out. I love that we can buy high-quality Borden shredded cheese at our local Food Lion. I fell in love with Food Lion stores the first second we moved to North Carolina. Their stores are clean and organized, and the staff is eager to assist. They also carry brands and products the other stores don’t.
Save $1.00 at Food Lion when you buy 2 Borden® Cheese products!
I love Borden Sharp shredded cheese in this Authentic-risotto recipe, but you’re welcome to use mild cheddar cheese.
How to make 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.
Food Lion remodeled many of their stores in the last few years and they look great! They still have an old-fashioned feel, but with a bit of a modern update. You’ll find Borden Cheese products in the refrigerated section with the dairy items. Shredded cheddar cheese along with Mascarpone cheese gives this risotto a wonderfully creamy texture. Mascarpone cheese can be located in the deli section.
Save $1.00 at Food Lion when you buy 2 Borden® Cheese products
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Mushroom and Cheddar Risotto
Creamy Mushroom Risotto with Arborio rice, white wine, Mascarpone, and cheddar cheese is the perfect risotto recipe.
Ingredients
- 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 Borden Cheese Sharp or Mild Cheddar Thick Cut Shreds
Instructions
- 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 Borden ® 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!