Mushroom Marsala Risotto

by Mike Bradley

Risotto: Delicious. Complicated. Easily ruined.

All of these things are commonly said about risotto. The most important aspect of making great risotto is patience, especially if you’re new to it. Arborio rice is wonderful, but it sure does take its pretty little time absorbing moisture. While the steps are generally simple, the risotto is a little time intensive as it absorbs water more slowly than other rice. Just keep that in mind as you are preparing your full meal. But you can flavor it in so many ways and that makes it just… heavenly. So for a dish I prepared to match my braciole, I chose to go with mushroom Marsala flavors for the risotto. Because, well, I like to try new things and see if they work out. This one definitely did.

Mushroom Marsala risotto rice

Mushroom Marsala Risotto Recipe


  • 1 cup arborio rice
  • 1 1/2 cups water
  • 1/2 cup Marsala wine
  • 8 oz. chopped mushrooms
  • 1/4 cup grated parmesan cheese
  • Salt and pepper to taste


  1. Place rice and water in a medium saucepan and bring to a boil. Turn down to simmering heat immediately. Allow the risotto to simmer, uncovered while you prepare the mushrooms.
  2. After a few minutes of simmering, begin sautéing the mushrooms in a medium to large sized pan, cooking until they begin to sweat. Once they do, add the Marsala wine. Continue to simmer the mushrooms in the Marsala until the risotto has fully absorbed the water you cooked it in.
  3. Add the Marsala mushrooms to the risotto and give it a quick stir to combine. Continue simmering until the new moisture is absorbed.
  4. Taste the risotto to ensure it is soft. If it is not, add about 1/4 cup water and allow it to absorb again. If it is soft, add the parmesan cheese, stirring to combine. Add salt and pepper, to taste, then enjoy!

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Mushroom Marsala risotto

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