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Creamy Mascarpone Chicken Risotto
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Cream Mascarpone Chicken Risotto

Why go out when you can make this restaurant quality Creamy Mascarpone Chicken Risotto at home? It's impressive, delicious, and not at all difficult to make.
Prep Time10 mins
Cook Time30 mins


  • 1 quart chicken broth or stock
  • 1 cup white wine
  • 3 tablespoons butter divided
  • 2 tablespoons olive oil
  • 2 cups arborio rice
  • 1 teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 cup baby bella mushrooms cut into quarters
  • 2 large shallots minced
  • 2 cups baby spinach leaves
  • 2-3 cups rotisserie chicken shredded
  • ½ cup mascarpone cheese
  • ½ cup grated Parmesan cheese
  • pinch fresh nutmeg
  • 1 teaspoon apple cider vinegar

Tools and equipment

  • 1 medium saucepan
  • 1 large skillet
  • 1 medium skillet
  • Ladel
  • Wooden spoon
  • Grater


  • In a large skillet, saute the rice in 2 tablespoons butter and olive oil, over medium heat.
  • In a medium saucepan, bring the chicken broth and white wine to a simmer.
  • Gradually add approximately 1 cup of the warmed broth the the sauteed rice and stir frequently until the liquid is absorbed by the rice. Continue adding the warmed broth to the the rice (stirring frequently) until all the liquid has been added.
  • As the rice is cooking, saute the mushrooms and shallots in 1 tablespoon butter over medium heat until the shallots are translucent (approximately 5 minutes).
  • When all the liquid has been absorbed by the rice and it's creamy, add the sauteed mushroom mixture into the rice, along with the shredded chicken and spinach leaves.
  • Stir in the mascarpone cheese, Parmesan cheese and nutmeg until well combined.
  • Stir in the apple cider vinegar. Serve and enjoy!


The apple cider vinegar may seem like an odd ingredient, but it will be a nice compliment to all the rich cheese and will finish the dish with a bright flavor.
The mushrooms are optional, or feel free to use your favorite variety.