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Risotto with Porcini Mushrooms and Mascarpone Cheese

Author: Roz

Ingredients

  • 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