Risotto with Porcini Mushrooms and Mascarpone

  • Amanda8899 Posted: 12/25/08
    Worthy of a Special Occasion

    I have made this twice and everyone loved it both times.... It is so good!

  • veryslowcook Posted: 01/11/11
    Worthy of a Special Occasion

    A good, rich dish. It's weird that I would ever say this about any dish, but we found the flavors a bit too intense. We ate as a main dish, but in the future it might be relegated to side dish status.

  • bwillia2 Posted: 11/05/09
    Worthy of a Special Occasion

    Awesome. Made this for a dinner party, and everyone loved it. Would definitely make again.

  • Mollly Posted: 10/03/09
    Worthy of a Special Occasion

    I made this recipe when I had a container of mascarpone that was about to expire in my fridge. It turned out GREAT. I did use dried thyme which worked fine. But, I needed a little more broth than the recipe called for. So, next time I think I would use more mushroom and water so I can have more mushroom broth. HIGHLY RECOMMEND... great side dish for steak.

  • carolfitz Posted: 11/14/12
    Worthy of a Special Occasion

    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.

  • mercury613 Posted: 05/09/12
    Worthy of a Special Occasion

    This recipe is really, really delicious, and it's surprisingly rich for a light recipe. I didn't have any mascarpone on hand (neither did my corner grocery), so I substituted sour cream, and I loved the added tang. Do use low-sodium broth as instructed, or a light broth; I used a full-salt veg broth, and it was a tad salty (but I still enjoyed it greedily). This one is a keeper.

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