Mushroom-Taleggio Risotto Recipe

Mushroom-Taleggio Risotto Recipe

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This mushroom-Taleggio risotto recipe is an irresistibly creamy risotto. Taleggio cheese adds perfect decadence and funkiness to this easy risotto recipe.

Have you ever had Taleggio cheese? It’s a soft, washed-rind cheese with smears of gray and white mold on its rind. The cheese itself is so gooey and creamy, making it a perfect option for risotto. Don’t let the strong smell intimidate you; the cheese mellows out as it cooks in the risotto.

Taleggio cheese substitutes

Can’t find Taleggio? Here are a few options to use instead.

  • Brie: You’ll miss out on the funkiness but get so much creaminess from using brie. Cut the rind off the brie and stir the cheese into the risotto the same way you would the Taleggio.
  • Gorgonzola crumbles: This will give you a nice, sharp, tangy flavor.
  • Goat cheese: While not as funky as Taleggio, goat cheese still brings in a bit of sharpness similar to the fruity tanginess of Taleggio.
  • Mascarpone: This is a soft, acid-set cheese, so it has a touch of acidity. It’s extremely creamy and would be wonderful in risotto.
  • Bleu cheese crumbles: If you really want the funky flavor, use bleu cheese crumbles.

If all else fails, simply add another half cup of grated Parmesan cheese. It will still be a delicious risotto recipe!

Risotto with Taleggio Cheese

How to make this mushroom-Taleggio risotto recipe:

The great thing about this risotto is its simplicity of ingredients. You only need a handful of ingredients to deliver a beautiful, decadent, flavorful risotto.

What you need

  • Cremini mushrooms
  • Dry porcini mushrooms, but feel free to substitute with most any dry mushroom such as chanterelle, maitake, or shiitake mushrooms
  • Leek
  • Arborio or Carnaroli rice
  • Water
  • Olive oil
  • Taleggio and Parmesan cheese
  • Minced parsley and lemon juice, to finish
Mushroom-Taleggio Risotto

How to cook the risotto

  • Step 1: Soak the porcini mushrooms first. Don’t throw away that soaking liquid! Next, brown the cremini mushrooms and then add the soaked, chopped porcini mushrooms and the sliced leek. Cook until the leek softens.
  • Step 2: Toast up the arborio rice in the pot.
  • Step 3: Begin adding the liquid. Start with the porcini soaking liquid and then add water in increments, only adding more liquid as the rice absorbs what’s in the pot. Continue on until the rice is tender and creamy.
  • Step 4: Once the rice is tender and creamy, add in that Taleggio and stir to melt it into the risotto. Add grated Parmesan and finish with minced parsley and lemon juice.

That’s it! I like to serve it with tender pea tendrils on top, but you can serve it with fresh basil or more minced parsley if you like. Scattering a bit more Parmesan cheese on top is never a bad idea either.

I think you’ll love this earthy, ultra-decadent risotto. The Taleggio really gives it a unique flavor and irresistible creaminess.

Mushroom-Taleggio Risotto

Mushroom-Taleggio Risotto Recipe

This mushroom-Taleggio risotto recipe is an irresistibly creamy risotto. Taleggio cheese adds perfect decadence and funkiness to this easy risotto recipe.
4.75 from 4 votes
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Prep Time: 15 minutes
Cook Time: 45 minutes
Inactive time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 4
Calories: 402kcal


  • Large pot


  • .5 ounces dry porcini mushrooms
  • 1 cup boiling water
  • 8 ounces cremini mushrooms, wiped clean and thinly sliced
  • 2 tablespoons olive oil, divided
  • 1 leek, white and light green part only; trimmed, scrubbed thoroughly, and thinly sliced into half-moons
  • 1 cup arborio rice
  • 5–6 cups warm water or vegetable stock, more or less as needed
  • 4 ounces Taleggio cheese, rind removed
  • ½ cup finely grated Parmesan cheese, plus more for serving
  • 2 tablespoons finely minced parsley
  • 1 lemon, juiced
  • Sweet pea tendrils, optional, for serving
  • Salt and pepper


Prepare the porcini mushrooms:

  • Place the porcini mushrooms in a bowl. Pour 1 cup boiling water over the mushrooms and soak for 20 minutes. Remove the mushrooms from the water and finely chop them. Reserve the soaking liquid for the risotto.

Fry the cremini mushrooms:

  • Place a large pot on the stove and turn the heat to medium. Add the sliced cremini mushrooms to the dry pot and cook, turning occasionally, for 8–10 minutes. The mushrooms will release water and begin to dry out.
  • Once all the liquid evaporates from the pot, add 1 tablespoon of olive oil. Cook for 8–10 minutes more, turning regularly, until browned and crisp. Season with salt and pepper.

Cook the leek:

  • Add the leek and chopped porcini mushrooms to the pot. Cook, turning occasionally, for 5 minutes until the leek softens.

Toast the rice:

  • Add the remaining 1 tablespoon olive oil to the pot. Add the rice and cook for 2–3 minutes until it begins to toast. Season with salt and pepper.

Begin adding liquid:

  • Add the porcini soaking liquid and stir to incorporate and lift anything stuck to the bottom of the pot. Cook for 4-5 minutes, stirring periodically until the rice absorbs all the liquid.
  • Add warm water or vegetable stock in ladleful increments, stirring after each addition and adding more liquid once the rice absorbs what’s in the pot. Stir occasionally, but not constantly. You may need to adjust the heat between medium and medium-low to prevent the risotto from sticking.
  • After 20–25 minutes, the rice should be tender and the liquid creamy. You may need 4–5 cups of liquid, give or take. Taste and add more salt and pepper.

Finish the risotto:

  • Turn the heat to low. Add the Taleggio cheese and stir to incorporate. Continue stirring until the cheese melts completely. Add the Parmesan cheese, minced parsley, and lemon juice. Simmer for 2–3 minutes. Turn off the heat. Taste and season, and let the risotto stand for 5 minutes.

To serve:

  • Spoon the risotto into a large serving bowl. Garnish with sweet pea tendrils and a sprinkle of grated Parmesan cheese if you like. Enjoy!


Calories: 402kcal | Carbohydrates: 48g | Protein: 15g | Fat: 18g | Sodium: 540mg | Fiber: 3g | Sugar: 2g | Vitamin C: 14mg
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