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.
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!
Fresh Corn Risotto with Shrimp and Salsa Verde is a real late summer treat with fresh corn and lots of fresh herbs.
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.
Whichever way you choose to mix it up – enjoy!
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 Tbsp olive oil
- 1 clove garlic minced
- 8 oz cremini mushrooms sliced
- 1/4 cup marsala fortified wine optional
- 3/4 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 1/2 cup of the beef/mushroom broth and stir until it is absorbed- about 4- 5 minutes. Add the other 1/2 cup of beef/mushroom broth and stir until it is absorbed.
- Continue adding the remaining beef broth 1/2 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!
At what point do you add the mushrooms to the risotto?
Hi Mary. So sorry for the oversight I corrected the instructions to include adding the mushrooms right after the Marsala has evaporated off!