This was amaaaazing. If you can't find mascarpone, you can probably substitute creme fraiche. My husband made this and doubled the recipe, which thrilled me, because we got to have leftovers. It was even better the next day at room temperature. He substituted half of the white wine for sherry, which definitely deepened the flavor. Make sure to use dried mushrooms (something I am always hesitant to do) because it gives it more of a mushroom flavor. This is going into the regular rotation, it's so good. Note that, though the recipe says a serving is 1 cup, it's closer to half a cup.
Risotto with Porcini Mushrooms and Mascarpone
Photo: Randy Mayor; Styling: Leigh Ann Ross
More From Cooking Light
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
- 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)
- 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. Bring 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; sauté 5 minutes. Add wine, and 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 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.
This recipe originally ran in Cooking Light December, 2005 and was updated for the November, 2012 25th anniversary issue.
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