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    Home » Sides

    Mushroom Marsala Risotto

    Published: Nov 9, 2016 · Modified: Jun 19, 2020 by Carolyn Hetke · This post may contain affiliate links,

    Jump to Recipe Print Recipe

    Mushroom Marsala Risotto is an earthy, flavorful risotto. It is also a substantial dish so it stands up well to many mains -  salmon, poultry, duck.  

    A bowl of risotto with roasted mushrooms on top and garnished with fresh grated Asiago cheese.

    This time I served it with the Crispy Duck Breast with Cherry Port Sauce.  Somehow the mushrooms, mushroom bouillon and marsala give this dish  a really substantial mouth feel.

    It is also substantial enough to serve as a vegetarian main.

    Mushrooms and duck both go very well with the cherry notes typical of a Pinot Noir so this combination of the duck with cherry sauce and the mushroom side is a marriage made in heaven in my opinion!

    This is perfect for fall entertaining!

    Risotto is a bit of a god send. You can do so many flavour combinations! You can switch it up so easily to suit the season, like lemon and asparagus in spring, spring peas,  fresh herbs in season.  Switching up the cheese can also introduce varations.  Parmesan is traditional.  Asiago is delicious as well. You could experiment with other firm, flavourful cheeses as well. Maybe Aged Gouda? Piave?

    If you are a risotto fan like I am you may want to check out these variations.

    Lemon Zucchini Risotto a perfect way to use up some of summer's zucchini bounty!

    lemon-zucchini-risotto

    Fresh Corn Risotto with Shrimp and Salsa Verde is a real late summer treat with fresh corn and lots of fresh herbs.

    Fresh Corn and Shrimp Risotto With Salsa Verde

    Or if you want to lighten the carbohydrate load try this Yummy Healthy Cauliflower Risotto  where half the rice is replaced by finely minced cauliflower.

    Cauliflower Risotto

    Whichever way you choose to mix it up - enjoy!

    A bowl of risotto with roasted mushrooms on top and garnished with fresh grated Asiago cheese.

    Mushroom Marsala Risotto

    Risotto is a verstaile dish and this one is outstanding with the addition of Marsala and mushrooms.
    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 1 vote
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    Course: Main Dish
    Cuisine: Italian
    Prep Time: 5 minutes mins
    Cook Time: 40 minutes mins
    Total Time: 45 minutes mins
    Servings: 4 serving

    Ingredients

    • 1 cup arborio rice
    • 4 cups beef broth (Substitute 4 cups water and 4 mushroom bouillon cubes for vegetarian)
    • 1 mushroom bouillon cube
    • 2 tablespoon olive oil
    • 1 clove garlic minced
    • 8 oz cremini mushrooms sliced
    • ¼ cup marsala fortified wine optional
    • ¾ cup shredded Asiago cheese

    Instructions

    • Heat olive oil over medium heat in a large heavy skillet. Skillet should be large enough to hold all the ingredients.
    • Dissolve the mushroom bouillon cube in one cup of the beef broth. Reserve the other 3 cups of broth.
    • Toast the garlic in the hot olive oil about 1 minute. Add the rice and stir to coat. Toast the rice about 3 minutes.
    • Add the marsala if using and let it evaporate- another minute or 2. Add the mushroom slices and stir to coat them. Cook another minute or 2.
    • Add ½ cup of the beef/mushroom broth and stir until it is absorbed- about 4- 5 minutes. Add the other ½ cup of beef/mushroom broth and stir until it is absorbed.
    • Continue adding the remaining beef broth ½ cup at a time and stir until it is absorbed stirring occasionally. (about 5 minutes per addition)
    • Add in shredded cheese and stir to incorporate.
    • Serve and enjoy!

    Nutrition

    Calories: 360kcal | Carbohydrates: 44g | Protein: 14g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 13mg | Sodium: 1368mg | Potassium: 453mg | Fiber: 2g | Sugar: 1g | Vitamin A: 147IU | Vitamin C: 0.2mg | Calcium: 251mg | Iron: 3mg
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

    Reader Interactions

    Comments

      5 from 1 vote (1 rating without comment)

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    1. Mary

      January 19, 2018 at 5:12 pm

      At what point do you add the mushrooms to the risotto?

      Reply
      • thewineloverskitchen

        January 20, 2018 at 11:54 am

        Hi Mary. So sorry for the oversight I corrected the instructions to include adding the mushrooms right after the Marsala has evaporated off!

        Reply

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