Marsala Mushroom Risotto
Marsala Mushroom Risotto is one of those recipes I never get tired of making. The earthy mushrooms, rich Marsala wine, and naturally creamy Arborio rice come together into a comforting Italian classic that's perfect for a cozy dinner or a special occasion. This is my process from start to finish using simple ingredients and traditional risotto techniques—without shortcuts.
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
Servings
2
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Ingredients
- 4 cups (1 L) warm chicken or vegetable stock, plus more as needed
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter, divided
- 8 oz (225 g) cremini or mixed mushrooms, sliced
- 1 small shallot, minced
- 1 cup (200 g) Arborio rice
- ½ cup (120 ml) dry Marsala wine
- ½ cup (45 g) finely grated Parmigiano Reggiano
- Kosher salt
- Freshly ground black pepper
- Chopped parsley, for serving
Instructions
- Keep the stock warm in a saucepan.
- Heat the olive oil and 1 tablespoon butter in a wide pot. Brown the mushrooms well, then transfer them to a plate.
- Add the shallot and cook until soft. Add the rice and toast for 1–2 minutes.
- Pour in the Marsala and stir until it is mostly absorbed.
- Add the warm stock a ladle at a time, stirring until each addition is absorbed before adding the next. Cook until the rice is al dente and the risotto is creamy, 18–22 minutes.
- Stir the mushrooms back in. Remove from the heat and mount with the remaining butter and the Parmigiano Reggiano.
- Season with salt and pepper. Serve immediately with parsley.
Chef’s Notes
The mushrooms need their own browning time before they meet the rice, or they steam and the risotto tastes pale. Warm stock and patience are the technique—no cream. The Marsala should be noticeable, not a background splash.
Equipment Used
- Saucepan for stock
- Wide pot or deep skillet
- Wooden spoon