Risotto with Porcini Mushrooms and Mascarpone

Photo: Randy Mayor; Styling: Leigh Ann Ross

A dollop of mascarpone, a buttery-rich Italian cheese, 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.

Yield: Serves 4 (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 312
  • Fat: 6g
  • Saturated fat: 3g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.1g
  • Protein: 10.8g
  • Carbohydrate: 48.5g
  • Fiber: 4g
  • Cholesterol: 15mg
  • Iron: 2.1mg
  • Sodium: 595mg
  • Calcium: 109mg

Ingredients

  • 2 cups boiling water
  • 1 cup dried porcini mushrooms (about 1 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 tablespoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup (1 ounce) mascarpone cheese
  • Fresh thyme leaves (optional)

Preparation

  1. 1. Combine 2 cups boiling water and mushrooms; let stand 30 minutes or until soft. Drain through a colander over a bowl. Reserve 1 1/2 cups soaking liquid; chop mushrooms.
  2. 2. Bring soaking liquid and broth to a simmer in a small saucepan (do not boil). Keep broth mixture warm over low heat.
  3. 3. 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).
  4. 4. Add 1 cup broth mixture to rice mixture; cook over medium heat 5 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring frequently until each portion of broth mixture is absorbed before adding the next (about 25 minutes total). Add mushrooms, Parmigiano-Reggiano, chopped thyme, salt, and pepper; stir gently just until the cheese melts. Spoon 1 cup risotto into each of 4 bowls. Top each serving with 1 tablespoon mascarpone and thyme leaves, if desired.
Note:

This recipe originally ran in Cooking Light December, 2005 and was updated for the November, 2012 25th anniversary issue.

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