Fast Recipes

Mushroom and mascarpone risotto

This fast mushroom risotto recipe, made rich and creamy with mascarpone, is sure to become a favourite.

By Lisa Featherby
  • Serves 4 - 6
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There are several types of risotto rice. The easiest to find is arborio; it needs the least cooking time and tends to break down easily. We've used carnaroli here, which is worth seeking out - it holds its shape nicely.


  • 20 gm dried porcini mushrooms
  • 80 gm butter, coarsely chopped
  • 2 tbsp olive oil
  • 300 gm Swiss brown mushrooms, thickly sliced
  • 5-6 sage leaves, coarsely chopped
  • 1 small onion, finely chopped
  • 400 gm risotto rice, preferably carnaroli
  • 125 ml (½ cup) dry white wine
  • 85 gm (⅓ cup) mascarpone, plus extra to serve (optional)
  • 35 gm (⅓ cup) finely grated parmesan, plus extra to serve


  • 1
    Soak porcini in a bowl with 700ml boiling water for 10 minutes to soften. Drain, reserving soaking liquid. Finely chop mushrooms and reserve. Keep soaking liquid warm.
  • 2
    Meanwhile, heat half the butter and half the oil in a saucepan over high heat, add fresh mushrooms and sage and sauté until tender and golden brown (3-5 minutes). Set aside. Add remaining butter and oil to pan along with onion and sauté until golden brown (4-5 minutes). Add rice and stir to coat in oil, then add wine and simmer until evaporated (1 minute). Add reserved soaking liquid a ladleful at a time, stirring continuously between additions until most is absorbed before adding the next, until rice is al dente and creamy (13-15 minutes; you may not need all the soaking liquid). Season to taste, stir in mascarpone, parmesan and three-quarters of both mushrooms, then serve risotto topped with remaining mushrooms and extra grated parmesan.