Ingredients
Units
Scale
- 1–1/2 cups boiling water
- 1/2 cup dried porcini mushrooms (about 1/2 ounce)
- 1 (14-oz) can less-sodium beef broth
- Cooking spray
- 1 cup uncooked Arborio rice or other short-grain rice, such as Carolina Gold Rice
- 3/4 cup chopped shallots
- 2 garlic cloves, minced (I doubled this)
- 1/2 cup dry white wine
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1/2 cup mascarpone cheese
- 3 Tbsp. half and half (my addition to the recipe)
- 1 Tbsp. chopped fresh or 1 tsp. dried thyme
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- extra mascarpone and Parmesan cheese to pass around and top on risotto individually
Instructions
- Combine 1-1/2 cups boiling water and mushrooms; let stand 10 minutes or until soft.
- Drain through a colander over a bowl.
- Reserve 1-1/4 cups soaking liquid; chop mushrooms.
- Bring reserved soaking liquid and broth to a simmer in a small saucepan (do not boil).
- Keep broth mixture warm over low heat.
- Coat large saucepan with cooking spray and heat over medium-high heat.
- Add rice, shallots, and garlic to pan; sauté 5 minutes.
- Add wine; cook until liquid evaporates (about 2 minutes).
- Add 1 cup broth mixture to rice mixture; cook over medium heat 5 minutes or until the liquid is nearly absorbed, stirring occasionally.
- Add remaining broth mixture, 1/2 cup at a time, stirring occasionally until each portion of broth mixture is absorbed before adding the next (about 25 minutes).
- Add mushrooms, Parmigiano-Reggiano and mascarpone cheeses, thyme, salt, and pepper.
- Stir gently just until cheeses melt.
- Add the half and half if you prefer.
- Serve warm.
- Provide extra mascarpone and Parmesan cheeses for guests to top their risotto if desired.
- Calories: 198 for 1 cup serving
