Risotto with Porcini Mushrooms and Mascarpone

recipe
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)

Yield:

4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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

Note:

Kathleen Kanen,

September 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note