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.
Risotto with Porcini Mushrooms and Mascarpone
"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
More From Cooking Light
- Calories: 198
- Calories from fat: 28%
- Fat: 6.1g
- Saturated fat: 3.2g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 0.3g
- Protein: 8.9g
- Carbohydrate: 27g
- Fiber: 1.2g
- Cholesterol: 15mg
- Iron: 1.9mg
- Sodium: 449mg
- Calcium: 113mg
- 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
- 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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