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Risotto with Porcini Mushrooms and Mascarpone

Yield 4 servings (serving size: 1 cup)
"Mascarpone is a buttery-rich cheese that gives this risotto its luxurious creamy consistency. Porcini mushrooms have a smooth, meaty texture when hydrated; their pungent, woodsy taste gives an extraordinary depth to this dish, wonderfully reminiscent of the original version I tasted in Italy. I chose the shallots for their mild onion flavor." -Kathleen Kanen

Ingredients

  • 1 1/2 cups boiling water
  • 1/2 cup dried porcini mushrooms (about 1/2 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 (2 ounces) grated Parmigiano-Reggiano cheese
  • 1/4 cup (1 ounce) mascarpone cheese
  • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Nutrition Information

  • calories 198
  • caloriesfromfat 28 %
  • fat 6.1 g
  • satfat 3.2 g
  • monofat 1 g
  • polyfat 0.3 g
  • protein 8.9 g
  • carbohydrate 27 g
  • fiber 1.2 g
  • cholesterol 15 mg
  • iron 1.9 mg
  • sodium 449 mg
  • calcium 113 mg

How to Make It

  1. Combine 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, and chop mushrooms.

  2. Bring soaking liquid and broth to a simmer in a small saucepan (do not boil). Keep broth mixture warm over low heat.

  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. 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 total). Add mushrooms, cheeses, thyme, salt, and pepper; stir gently just until the cheese melts. Serve warm.