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Risotto with Porcini Mushrooms and Mascarpone

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield Serves 4 (serving size: 1 cup)
A dollop of mascarpone, a buttery-rich Italian cheese, 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.

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)

Nutrition Information

  • calories 312
  • fat 6 g
  • satfat 3 g
  • monofat 0.6 g
  • polyfat 0.1 g
  • protein 10.8 g
  • carbohydrate 48.5 g
  • fiber 4 g
  • cholesterol 15 mg
  • iron 2.1 mg
  • sodium 595 mg
  • calcium 109 mg

How to Make It

  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. 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 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.

Cook's Notes

This recipe originally ran in Cooking Light December, 2005 and was updated for the November, 2012 25th anniversary issue.