"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
1 1/2 cups boiling water
1/2 cup dried porcini mushrooms (about 1/2 ounce)
1 (14-ounce) can less-sodium beef broth
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
How to Make It
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.
Bring soaking liquid and broth to a simmer in a small saucepan (do not boil). Keep broth mixture warm over low heat.
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).
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.
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First made this from CL's Sep '07 "excellent recipes" feature, and again this weekend -- don't know why we waited so long. http://www.cookinglight.com/eating-smart/from-the-editors/all-time-best-recipes-00400000041570/page22.html For us, success comes from having everything ready & at hand when we need it. And having someone free to watch the pan & stir. ;-) Prepped and measured the mushrooms, thyme & cheese in the morning and held together in fridge til evening. Had extra warm broth, in case the rice needed a bit more (you never know). Served as side to beef filet & brocolli. Excellent rice, rich, creamy, deeply flavorful.
Very flavorful and easy to make. The mascarpone cheese added a really creamy and enjoyable texture to the dish. This dish is easy enough to make for a nice weekend meal or a great side dish for company. I would also experiment with substituting different mushroom because porcini mushrooms can be difficult to find in my area.
This is definitely a family favorite. We often make it when guests come over and they are always impressed. The flavors are strong, so you really need to like both porcini mushrooms and mascarpone.
This recipe tastes super rich & delicious, but one serving is only 6 weight watchers points! It is great for lunch the next day as well!
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