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!

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Mushroom and mascarpone risotto
Veronique van Ohmydish

Made by Véronique

Published at 2021-02-16, this recipe is for 4 people and takes 45 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 14-07-2023

45 minutes 4 people Main course
Mushroom and mascarpone risotto


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  • 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
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Kitchen equipment

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

Mushroom And Mascarpone Risotto

45 minutes 4 people Main course

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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!

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