Wild mushroom risotto with walnut mascarpone

Mushroom _risotto

Serves 4

Risotto is one of our ‘go-to’ anytime meals. We always hold chicken stock and arborio rice in our cupboards so we can whip up a risotto with any ingredients we have on hand. If there is ever any left-over risotto, try your hand at making arancini balls. Refrigerate cooked risotto overnight, roll into balls with wet hands, coat with flour, egg, then breadcrumbs and fry until golden brown.


  • ½ cup toasted walnuts, finely chopped
  • 200g mascarpone
  • 6-8 rashers of streaky bacon, chopped
  • 3 Tbsp olive oil
  • 1 onion, finely chopped
  • 1 ½ cups arborio rice
  • 2 cups assorted mushrooms, chopped
  • ¾ cup white wine
  • 1 Litre chicken stock
  • ½ parmesan cheese, grated
  • 50g butter
  • Salt and pepper


  1. Mix walnuts with mascarpone and refrigerate until needed.
  2. Heat stock.
  3. Heat a large frying pan over a medium heat and fry bacon until beginning to crisp.
  4. Add olive oil and onion and saute until onion has softened but not coloured (about 3 minutes).
  5. Add rice and a little more oil if needed and cook rice for approximately 2 minutes.
  6. Turn heat to high and add wine. Cook this off for 1-2 minutes, until all of the liquid has been absorbed by the rice.
  7. When all of the liquid is absorbed, add mushrooms and then the stock, one ladle at a time, stirring all the while. Making sure all the liquid has been absorbed before adding the next ladle.
  8. Continue adding stock until your rice is al dente. You should still have about a ladle of stock left at this stage.
  9. Add butter and half the grated parmesan cheese, beating with a wooden spoon until creamy, and butter and cheese has melted. You should add at least another ladle of stock or hot water at this time (you want your risotto to ooze on the plate).
  10. Season with pepper, and salt (if needed).
  11. Spoon risotto onto the plates and top with leftover parmesan and a large teaspoonful of walnut mascarpone.

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