ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Risotto with Porcini Mushrooms and Mascarpone

Yield 4 servings (serving size: 1 cup)
Best Rice Recipe. Buttery-rich mascarpone cheese adds to the luxurious creamy consistency of this classic Italian dish, while Parmigiano-Reggiano cheese and porcini mushrooms add salty and meaty notes. These ingredients worked in concert to earn our Test Kitchens' highest rating. Technically, it's considered a side dish, though some of our staffers find it a delicious entrée. --Recipe by Kathleen Kanen (December 2005)

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 (1 ounce) 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 1 1/2 cups 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; chop mushrooms.

  2. Bring reserved 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 to pan; sauté 5 minutes. Add wine; 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, Parmigiano-Reggiano and mascarpone cheeses, thyme, salt, and pepper; stir gently just until cheeses melt. Serve warm.