Mushroom and mascarpone risotto


A delicious creamy mushroom and mascarpone risotto that's easy to make and extra tasty with bacon and leek. Also delicious as a vegetarian risotto without bacon!

45 minutes 4 people Main course
Mushroom and mascarpone risotto


(✓ Tip: click to check off)

  • 300 grams of risotto rice
  • 500 grams of white button mushrooms
  • 1 small leek
  • 3 garlic cloves
  • 300 grams of bacon
  • 100 ml dry white wine
  • few sprigs of fresh thyme
  • big knob of butter
  • 750 ml beef stock or mushroom stock
  • 4 generous tablespoons of mascarpone
  • pepper and salt to taste
Mushroom and mascarpone risotto ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • cutting board & chef's knife
  • mushroom brush or paper kitchen towel
  • medium pan
  • ladle
  • large (deep) skillet
  • silicone spatula


45 minutes 4 people Main course

View the original recipe via:

Preparation - 10 minutes

Peel and finely chop the garlic cloves. Rinse the leek well and cut it into (half) rings. Clean the mushrooms with a brush or paper kitchen towel and chop the mushrooms into slices.

Heat the stock in a medium pan and set aside.

Mushroom and mascarpone risotto
Mushroom and mascarpone risotto

Finishing the mushroom and mascarpone risotto - 35 minutes

Fry the bacon for a few minutes in the large skillet. Then add a little butter and fry half of the mushrooms nicely brown.

Then add a little butter again and only then add the other half of the mushrooms together with the sprigs of thyme. If you add them all at once, they won't brown nicely.

Add the leek along with the finely chopped garlic and fry for a few more minutes. Then add the rice and fry for a while until it has become glossy.

Reduce the heat and then deglaze with white wine. Add a little of the stock each time and only add some more when the previous ladle has been completely absorbed by the rice.

Repeat until the rice is cooked, maybe you need a little extra moisture or maybe 750ml is just a bit too much.

Stir in the mascarpone and season with salt and pepper. Remove the thyme sprigs and serve immediately, enjoy!

What do you think of this recipe?
5 votes

Did you make this recipe or are you planning to?
Mention @ohmydish, tag #ohmydish on Instagram or save this recipe!

← Previous recipe
Potato and celery root mash
Next recipe →
Stir-fried bok choy