Risotto with Porcini Mushrooms and Mascarpone

Ingredients

• 2 cups boiling water 
• 1 cup dried porcini mushrooms (about 1 ounce)
• 1 (14-ounce) can less-sodium beef broth
• Cooking spray 
• 1 cup uncooked Arborio rice or other short-grain rice
• 3/4 cup chopped shallots
• 2 garlic cloves, minced
• 1/2 cup dry white wine 
• 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup (1 ounce) mascarpone cheese
• Fresh thyme leaves (optional)

Preparation

1. 1. Combine 2 cups boiling water and mushrooms; let stand 30 minutes or until soft. Drain through a colander over a bowl. Reserve 1 1/2 cups soaking liquid; chop mushrooms.
2. 2. Bring soaking liquid and broth to a simmer in a small saucepan (do not boil). Keep broth mixture warm over low heat.
3. 3. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add rice, shallots, and garlic; sauté 5 minutes. Add wine, and cook until liquid evaporates (about 2 minutes).
4. 4. Add 1 cup broth mixture to rice mixture; cook over medium heat 5 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring frequently until each portion of broth mixture is absorbed before adding the next (about 25 minutes total). Add mushrooms, Parmigiano-Reggiano, chopped thyme, salt, and pepper; stir gently just until the cheese melts. Spoon 1 cup risotto into each of 4 bowls. Top each serving with 1 tablespoon mascarpone and thyme leaves, if desired.

I got this recipe from Cooking Light magazine.  Neither Jesse or I like thyme very much so I did not add it.  This is a good winter dish with all the mushrooms.  I did not use dried mushrooms I used fresh.  

Megan-3/5

Jesse-3/5