Risotto with Porcini Mushrooms and Mascarpone

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

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.