How To Make Perfect, Creamy Mushroom Risotto 

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Your passion for your food honestly makes you the best RU-vid cooking channel I've come across. Thank you for creating. Love from the UK 👏🏾

18 years in a kitchen this year, mainly Italian. You sir, are the first person I have ever seen toss risotto like that.

Hi, as an Italian I must say (like basically all your other italian recipes) your technique is immaculate and the final product looks awesome!👏👏 Just a tip: to assure an even toasting (tostatura) of the rice, when I cook mushroom risotto I prefer to take out from the pot the diced onion and mushroom which as you did should be cooked first with butter/olive oil, so that you can avoid to slightly burn some pieces of them while toasting the rice (in the remaining butter/olive oil, or sometimes even with no fats at all, even if it becomes more difficult to manage); I add them back on after I deglaze the rice with the wine, since from that point on there will always be some liquid in the pot so they can't burn. As always, keep it up!

Wife made this last night and it was (is!) incredible. Instant comfort food, especially perfect for cold/cool nights. Flavor and texture are on point.

I never cooked much in my life until I came home from a two month Italy trip where I enjoyed some of the best food of my life. It inspired me to start cooking more and I just recently discovered your channel and it's upped my game! My wife and I both thank you!

I’d seen mascarpone used as a substitute to the parmigiano+butter combo, never WITH them. But doubling up on the cheese cannot possibly be a bad idea, so I’ll give it a try!

My husband and I watch all your videos!!! We haven't missed one. Your truly talented and a great teacher. I've learned so much just from watching your videos .

Great Video! I can recommend to also use dried mushrooms to infuse the stock. Use the strained water you soaked the mushrooms in in the stock and and the mushrooms in with the rice. Also if you are looking for a lighter version, use Ricotta instead of Mascarpone. It’s less fatty and more fresh.

Oh man, I am TOTALLY making this soon. The marscapone is such a great idea!

Made this with honey and puffball mushrooms that were foraged yesterday. Amazing! One of the best lunches I've ever had.

I made this last night ! Amazing ! So flavorful ! I messed up a few steps and the recipe was very forgiving. Do not skip out on the roasted mushroom topping just a fantastic addition excited to make other risottos now thank you Steve !!! You’re the best !!! 😋

Nailed it. The truffle butter and mascarpone are the perfect amelioration to a mushroom risotto. Beautifully executed, too.

The secret ingredient is love! And a lot of rice of course.

This is the kind of rice dish I crave when I'm sick. Starchy, creamy, flavorful. Soul stickingly warming.

"A wave of cascading starch". Gotta love that enthusiasm 🥰

I love this guy and honestly I want to take one of his tours. He's straight forward, authentic and not arrogant. This best Italian, cooking chef on the internet

Just found this channel. I made 3 recipies. All delicious

This is the best recipe idea / execution I’ve seen explained well in awhile

Mascarpone for creaminess? You don't need to add that to achieve the creaminess you had at the end! You achieve creaminess by doing this: -toast the rice on high heat to damage the surface structure of it, deglaze with white wine -agitate the rice by frequent stirring, making it release even more starch -keep adding as little water as possible so the rice doesn't stick to the bottom of the pot, keep the heat high -keep stirring and "damaging" the rice! About 12 mins later you'll end up with a super creamy dish. You increase creaminess by stirring in butter and grated cheese. I recommend milder grana padano cheese if you use water and stronger parmiggiano if you use stock for your rice. If you get high quality carnaroli rice, I recommend using just water instead of stock, because the rice has a taste of it's own that might get lost when it absorbs stock. Adding mascarpone for the purpose of increasing creaminess seems like a waste to me.

Just made this pretty much verbatim and is was FANTASTIC. thank you for a great recipe

Oooh I’ve been hoping for a good mushroom risotto recipe for morel season this year. Thank you!

Absolute classic, I cannot say just how much I love risotto. Ever since going to a back street restaurant in Siena ten years ago, I had a risotto of pear and Gorgonzola, finished with walnuts and a glass of ice cold house white wine. The best 7 euros I ever spent and one of my top five favourite meals. My wife loves honeyed and thyme pork chipolatta sausages with peas and lemon thyme. The one thing that makes the biggest difference for me is whipping in small cubes of fridge cold butter to emulsify into the sauce, then do the same with the parmigianno. Then … put a lid on it and wait for five minutes. Bella

I'm droolin here.....

Mascarpone is acid cream. So basically is acid butter. It makes the risotto creamy, but also flat out flavours. I think you can make it creamy by using "energic mixing" diring mantecatura. In my opinion you are levelling up the risotto by using vialone nano, thatìs a great rice. Regarding mushrooms: italian classic is porcino, but in italy there is also cardoncello which is very similar to shitake as texture and flavour.

I followed your recipe to make this last night and it was probably the best risotto I've made (I've done more than a dozen). My wife and son agreed. Super creamy and luxurious from the mascarpone, as you promised. I'd suggest prewarming the serving plate if you use a shallow plate like you showed, to prevent rapid cooling. Thanks for sharing the recipe!

I’ve got a dope winter mushroom risotto I make all the the time but I love some of these extra steps. I’m definitely going to use this recipe thankyou sir. Keep it up x

Stephen, I'm so glad to find your video again. My mom requested a shrimp scampi risotto (requires garlic) for mother's day dinner, and while I am very confident in my cooking skills, I never follow recipes, but I've also never made risotto. Making rice alone scares me and I always rely on my rice cooker, but watching your video made me feel better! The recipe she gave me looked so simple, but I've seen so many people whose risotto just didn't turn out through so many comments. It seemed like they just winged it, dumped too much liquid in at once, messed some type of measurement up, etc. I'm so excited to make this now.

Awesome dude 👍 😎 I made this dish and it was great. I've made your shrimp scampi and added scallops, beef stock used for French onion soup, next week is penne a la vodka and lobster risotto. I've taught my sons how to make my special pasta... grilled chicken on top of pasta with melted Brie, diced san Manzano tomatoes, fresh basil and pressed garlic in olive oil with salt and fresh ground pepper. Goes great with Pinot Grigio! I'd like to see how you make it. Keep doing what you do!!

I just received my Made-In saucier. I christened it with this dish. Bravissimo!

I just cooked this and it tastes fantastic. Thank you for this!

I never thought of using Mascarpone in my risottos! Another amazing video and recipe Stephen! Been following you since sub 100k followers and it’s been so awesome to see a fellow foodie share their love for food and help others discover a love for cooking and food as well!

I just did this marscarpone trick in my mushroom risotto today and oh my gosh best risotto ive ever eaten seriously great idea thank you

I'm Soooooooo digging your show!!! been binging your vids, like there's no tomorrow !!! keep up the great work!!

The mascaopone? very very interesting, I am a fan. As for Truffle butter - master stroke!!!! bravo

This looks pretty dope! I love making risotto in the instant pot so I want to try it your way with secret ingredient. When I do it, I sautee whatever mushrooms I can get but I like to use shitake and portabella with onions (I agree the smaller the better!) and garlic(I use garlic in everything lol) in a little butter and white wine in the bottom of the instant pot. Once that's all cooked up and gorgeous, I drop two cups of the arborio rice right in there dry and stir it around so it absorbs all that goodness, and then 4 cups of stock, put that bad boy on pressure cook HIGH for 6 minutes, turn it OFF and let it stand for 10, then release the pressure, and boom, you CANNOT mess it up that way. Then a sprinkle of Pecorino Romano on top and it's not too bad. I don't think its as nice as yours, but for the less skilled in the kitchen like me.... It's a safe dinner recipe that I know won't disappoint. Funny story, I made some last week and did not have white wine on hand, I only had Cab Sav, so I said F it and tried it anyway and it was still good, if not a little dark.

This is just,,l don't know,,,,, beatiful man beatiful, thanks.

Dude, when you were new... I knew you were something special. Here we are a few years later and I'm still in awe. How you narrate amazes me. Your cooking techniques showcasing as you walk us through exactly your thoughts during the cook. I appreciate you more than you know, keep up the great work.

Thanks for introducing new pastas and rice varieties. Love your show, the food and style but I do appreciate new items to try on special occasions.

Wow, that looks really good. I've never made Risotto before but with your excellent teaching skills it's one I'm going to try.

Sure, its the same as adding cream cheese. Been doing that for years! 😘👌

Made this…followed the recipe except I had a different Arborio rice. amazing how much flavour the mushroom stems bring to the stock. Loved it. Great video.

My new favorite dish!!

Mascarpone is underrated, goes great in a tomato soup. I also have made supremely creamy risotto by using a hit of ricotta at the end

*I pray that everyone who is watching this masterpiece becomes really happy and successful in life!*

Love it! Thank you so much for all of your work, your show is top 1 on YT.

THANK YOU for mixing your shrooms, oil and herbs in a damn BOWL before adding them to a baking sheet. I'm tired of watching "cooks" toss everything on a flat sheet, flinging half of the stuff onto the counter. Also, I love mushroom risotto, and you showed me some really amazing options (like roasting shrooms). I already finish mine with truffle salt and butter, but I'm going to try truffle butter! Lastly, I usually throw a cube of fontina in at the end, but I think mascarpone is a smarter option. Will try soon!

I've made mushroom risotto quite a few times but never with mascarpone cheese. Can't wait to try this!

The risotto prepared according to this recipe is great even if one uses a vegetarian stock and only common "cremini" mushrooms available on a daily basis here in Poland (pieczarki) and with use of a dried thyme. Thank you!

Risotto is ma JAM. This looks insanely delicious.

Tutorial was easy to follow and the risotto recipe was absolutely delicious. Thank You.

This is next level. If I payed for this at a restaurant I would be a very happy customer

Man you're my go to recipe guy, but outdid yourself. I've had Risotto on my mind all week and I guess this is what I needed, thanks my guy.

Risotto is a staple in our household. Can’t wait to try this. Thanks!

Made this dish the other day but did not pay attention to the marscapone. Bought espresso marscapone but said oh well, end result actually was good. Hint of espresso with shrooms and cheese actually worked

Very nice! I do make Risotto when I've found the time to make chicken stock from a roast chicken leftovers i nay pressure cooker. I always include mushrooms - although I usually fry them slowly in olive oil and butter for 25 to 30 minutes. The marscapone touch is nice, I have added some spare creme freche in the past and that works well.

Holy moly! That sounds INSANE!!!

Had some family visiting and cooked this yesterday for them. It was absolutely delicious!! It was also my first time making risotto, so thank you very much for the easy step by step :) Awesome recipe

I do the j kenji pressure cooker one with a tablespoon of miso paste in it. It's divine and honestly, it's how I prefer it

Phenomenal job Chef 👩‍🍳 Bravo 👏🏽 🙌🏽 👍🏽 That looks Exquisite Chefs Kiss 💋

Yes, I agree. I must try this myself ❤️. Thank you!

Another amazing recipe by an amazing chef!💜

I'm happy that you're finally using Vialone Nano or Carnaroli in your risotto!

So. Many. Mushrooms. I'm drooling. Stephen, I love your channel just to see the technique taught, and the passion. "Go Feed Yourself" is so apropos. One should "eat to live", but that doesn't mean we can't have the best food we can make. I mean, it's not even April and I'm already looking forward to new additions to the Holiday Plan of Attack.

I’d love to see you try Carolina gold rice there are some really fabulous examples that are coming out of South Carolina

Epic! You focus so well on technique, teaches us a lot, thanks

I have to say I Iove your videos your recipes are awesome (minga) and I love how much you love doing them. Best show on youtube for cooking.

I topped this recipe off with some arugula garnish. It was perfect.

I cooked your red wine risotto a little bit more than over a year ago since it seemed so different to me from all other risotto variations and I have to say that mascarpone cheese really does make a difference! Cheers Stephen, want me a nice plate of risotto now!

Wow. Excellent!

Your passion comes through in your videos. Ill have to try this one!

I like shrimp & mushroom risotto. I actually use lobster row (we sell a lot of Maine lobster), to make a seafood stock, instead of 100 percent wine I use about 5 percent cream sherry

another way you can easily achieve extreme creaminess is to use pre-grated cheese since its coated in starch to prevent it from sticking. but im definitely gonna try this mascarpone trick in the future.. looks delicious like always =)

Yum... Great inspiration! I haven't made this forever, thanks so much for sharing your recipe and giving a suggestion for something different.

You have the exact same cheese grater my mother has

Amazing Recipe here. Have put it to the test last night. Simple, Delicious, Highly Recommend 👌🏻 🔥 Thank you !

This is insane, I'll do it for the weekend. Bravo!!!

Just ate this for lunch, now I'll have to make it again for supper I guess!

Outro always makes you seem like such a genuine guy

Yum ! Thank you !

absolutely killin it Sir! Ty!

As always, another incredible video!

You're my hero

Naaaa, your not Italian! 🇮🇪 You have the love, the passion, the patience for cooking great Italian food. Gratzie! Great channel.

That looks absolutely delicious!

Fantastic video! Thank you for this! I tried making risotto last night and I think my technique is a bit off. It is serendipitous this video came out the day after my slightly sub-par rissoto.

Nice choice of mushrooms and caramelizing them!! Iv'e never tried the mascarpone in this dish. Great idea. My risotto is pretty damn good. Always keep stirring!!!

Good idea.

Love it!! Insanely terrific 👏

What an insanely great video. Well done.

My risotto is not dry per se, but I feel it's never creamy enough. This secret ingredient is a great idea! 🙏 Will give this a try and perhaps experiment substituting creme fraiche for the mascarpone..🤔

the way you were talking about the waves of risotto was like Allen Ginsbergs Howl lol

This dish looks fabulous!

Want the best mushroom risotto you've ever had? Cremini mushrooms cut into chunks, Celery chopped, garlic & 1 onion chopped. Sautee the mushrooms & garlic in extra virgin Olive oil, add chili flakes, salt & fresh chopped parsley. When done, take out and put into a bowl. Then add chopped garlic, onion & Celery to the pot with olive oil. Sweat that for 5-7 mins then add 1 cup of white wine. Cook for 5 mins. Then add washed aborio rice to it & cook till its creamy. Once done, add the mushrooms you have set aside, a nice amount of butter and lots of Grated Parmigiano. Best you'll ever have.

It should look like a wave of cascading starch. Yes.

A great trick, which I picked up from America's Test Kitchen, is to microwave mushrooms first. That way, they don't suck up all the oil and you already start to drive out some moisture.

Absolutely delicious 😍

I have never seen shitaake mushrooms in an Italian dish - you typically find them in asian dishes. If you don't mind spending a bit more on mushrooms, I highly recommend finding some chanterelles, hen of the woods, hedgehog, and trumpet mushrooms. If you really want to splurge, porcinis and morels are THE BEST.

My guy, I love your channel. Hit me up when you're at the jersey shore so we can have a banging dinner. My friends and I host dinners every week and would love to have you

lol your new cheese grater with the way you were grating the cheese, totally looks like you're grinding wasabi. Those mushrooms look soo good. Also thanks for the tip about looking online for the rice!