Mushroom marsala risotto was inspired by marsala chicken. All the flavors of marsala chicken in a risotto! This mash up of two classic Italian dishes is creamy comfort food that is loaded with umami flavor! Serve as a side to chicken, shrimp, or sausage or serve it up as a meatless main dish.
This elegant dish is special enough to serve company, but easy enough for a week night dinner. In about 30 minutes, you can have this creamy, garlicky rice dish loaded with mushrooms on the table.
Risotto can be somewhat intimidating. However, by following a few simple steps you too can prepare a perfect risotto every time. Once you have the technique down for risotto, you can easily change the flavors so that it will be new and exciting every time you make it.
How to make marsala mushrooms
Over medium heat, warm 2 tbsp grapeseed oil and sautée 1 small diced shallot, 1 clove minced garlic, and 8 ounces sliced cremini mushrooms.
Pro Tip: To clean the mushrooms, wipe them with a damp paper towel rather than rinsing the mushrooms under water, so they don’t absorb any extra moisture.
Because this is cooked on medium heat, any flavorless oil you have in your pantry will work. Keep in mind that olive oil can sometimes have a strong flavor which could overpower the dish.
Pro Tip: Grapeseed oil has a high smoke point, which means it won’t burn at high heat, and it doesn’t impart any flavor into the dish.
Once the mushrooms have cooked down, deglaze the pan with 1/4 cup marsala wine. Deglazing just means add wine or some other liquid to a hot pan to get any bits of flavor off the bottom of the pan.
Let the wine cook out and add some 2 tbps chopped fresh sage. Add the herbs at the end so they don’t turn brown. Take the pan off the heat and set aside.
How to make risotto
In a sauce pan, heat 4 cups broth. I like chicken broth for this recipe. Chicken broth has a very neutral flavor. Vegetable and beef broth have very distinct flavors that might conflict with mushrooms and marsala.
To begin a risotto, on medium heat, toast 1 cup arborio rice in 1 tbsp oil, making sure each grain of rice is coated. This takes about 5-7 minutes.
At this point, I usually deglaze with white wine to add extra flavor. However, because I used the marsala wine in the mushrooms, I omitted that step.
Once the rice is toasted and each grain is coated in the oil, add one ladle of warm chicken broth. When the broth has been absorbed, add another ladle of broth. Once that has been absorbed, add one more ladle of chicken broth. By the time the third ladle of chicken broth has been absorbed, you should have the perfect creamy risotto.
The consistency should be saucy, but not too runny and the rice should be slightly firm, just shy of al dente. It usually takes just under 20 minutes. Give the rice a taste and if needed, add some salt. Stir in the marsala mushrooms.
For the perfect finish, add 1/4 cup grated parmesan cheese, 1 tbsp butter, and a 1/4 cup heavy cream. The parmesan cheese adds a little bit of nuttiness and saltiness. The butter and cream give the risotto a little bit of richness and create that shiny appearance.
Risotto is blank palette for you to create your very own culinary work of art! Use this same method and add your favorite vegetables such as peas, asparagus, or tomatoes. Change up the herbs by using dill, parsley, basil, or thyme. Include your favorite protein such as chicken, shrimp, or sausage. Get creative and add whatever you love.
If you like this recipe, you might also like:
Spring Risotto with Peas and Asparagus
Mushroom and Goat Cheese Pasta
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Mushroom Marsala Risotto
Ingredients
- 3 tbsp grapeseed oil
- 1 small shallot chopped
- 1 clove garlic minced
- 8 ounces cremini mushrooms cleaned and sliced
- 1/4 cup marsala wine
- 2 tbsp fresh sage chopped
- 4 cups chicken broth
- 1 cup arborio rice
- 1 tsp salt or to taste
- 1/4 cup parmesan cheese grated
- 1 tbsp butter
- 1/4 cup heavy cream
Instructions
- In a pan on medium heat, warm 2 Tbsp grapeseed oil
- Add shallots, garlic, and mushrooms and cook 5-7 minutes until tender
- Deglaze the pan with marsala wine and cook until wine evaporates
- Add sage, stir, and set aside
- In a sauce pan, warm the chicken broth
- In a large sautee pan toast the rice in the remaining oil about 5-7 minutes making sure each grain is coated in oil
- Add one ladle of chicken broth and simmer until the broth is absorbed
- Add a second ladle of chicken broth and cook until the broth is absorbed
- Add a third ladle and cook until the broth is absorbed
- Taste and add salt if needed
- Stir in the mushrooms
- Add the parmesan cheese, butter, and cream and combine
2 Responses
I tried this and it was great! I especially like the instructions for a basic risotto. I’m excited to make it my own!
Thanks,Joe! I’d love to know how you change it up to make it your own.