Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
5 ounces dried porcini mushrooms
2 cups boiling water
7 cups fat-free, less-sodium chicken broth
2 tablespoons butter
2 tablespoons olive oil
1 cup chopped onion
4 garlic cloves, minced
2 cups uncooked Arborio rice or other medium-grain rice
1 cup dry white wine
1 teaspoon dried thyme
1 bay leaf
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Combine mushrooms and 2 cups boiling water in a bowl. Cover and let stand 30 minutes or until tender. Drain and rinse in a colander; drain. Chop mushrooms.
Bring broth to a simmer (do not boil). Keep warm over low heat.
Heat butter and oil in a large saucepan over medium heat. Add onion and garlic to pan; cook 8 minutes or until tender, stirring frequently. Add rice; cook 1 minute, stirring constantly. Add wine; cook 2 minutes or until absorbed, stirring constantly. Stir in mushrooms, thyme, and bay leaf. Add broth, 1/2 cup at a time, stirring constantly until each portion of the broth is absorbed before adding the next (about 25 minutes total). Discard bay leaf. Stir in cheese, salt, and pepper.
Time-consuming but worth it. After the 2nd time I made this I realized the .5 oz dried porcini mushrooms sold in supermarkets makes 2.5 oz after soaking, so you only need two packages of dried mushrooms to make this dish. The next time i make this I'll cut the recipe in half.
We made this for 3 Christmas dinners! I do cut the mushrooms to 3 oz and the cheese in 1/2 as I have relatives with high blood pressure and cheese is high in salt. My secret, I put all the ingredients at the same time in my rice cooker and it cooks itself. No one knows the difference.
I made the January 2010 magazine version of this recipe and I thought it was fabulous. The recipe in the magazine is slightly different than the one online. The dish was an earthy flavor that is brightened by the thyme and the marscapone cheese makes it extra creamy and delicious. I bought a bag of dried porcini mushrooms at whole foods for $5 to $6 and it was the exact amount needed for the recipe. I would def make this again and for guests. My boyfriend ate 3 servings of it in one night.
I cut the recipe in half and used 2 oz of dried mushrooms. If you like mushrooms, this is a good recipe. It was a really nice earthy flavor from the combination of mushrooms and thyme. I added peas at the end. I enjoyed it.
I only gave this two stars because if made as written the previous reviewer is correct. I made this with half the amount of porcini and needed the full two cups of water to reconstitute them. And I also added more parmesan than specified. After these modifications though I'd move the recipe up to a 3 1/2.
Way too many mushrooms. Five ounces of dried mushrooms is a lot and 2 cups of water isn't nearly enough to reconstitute. The flavor was good, but strong. I would make it again but cut back to 2 ounces of dried mushrooms. It also took much longer than the recipe said it would to get the creamy consistency.
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