If you're making this for the first time, recommend you follow the recipe exactly. Success comes from having everything prepped and ready & having extra warm broth on hand just in case your rice needs it. Always use fresh thyme -- dried would be a sad choice when you consider the expense of the dish. Have been making this since it was called "best rice" in CL's Sep '07 cover feature on excellent recipes. http://www.cookinglight.com/eating-smart/from-the-editors/all-time-best-recipes-00400000041570/page22.html Excellent, rich, complex flavors, worth the time at the stove.
Risotto with Porcini Mushrooms and Mascarpone
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)
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- 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 (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
- 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.
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