Risotto with Porcini Mushrooms and Mascarpone

  • carolfitz Posted: 12/12/10
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    Followed recipe. Prepped the mushrooms, parm/thyme/seasonings & broth in the afternoon and it all came together hassle-free for dinner. Recommend you have 4c or more hot broth at hand -- you can't be sure what your rice will want on any given day. Served with CL's arugula & pear salad. (I think CL could help on recipes like this by addding links to their online "how-to" techniques and to those types of articles in the magazine.) CL chose this as their "best rice" recipe in 2007 http://www.cookinglight.com/eating-smart/from-the-editors/all-time-best-recipes-00400000041570/page22.html

  • bellymama Posted: 04/24/10
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    Delicious! I followed the recipe but used red wine instead of white. I served the risotto with a side of roasted asparagus and an earthy pinot noir.

  • bariolio Posted: 01/20/10
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    We thought it was just okay. I didn't have dried porcini mushrooms and maybe that is the difference. I used fresh cremini instead and did everything else the same as called for. It was nice, flavorful but not outstanding. Maybe will try again with porcini.

  • Jocilyn Posted: 01/18/10
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    It was a bit time consuming to make. I used vegetable broth to make it a vegetarian meal. The flavor was good.

  • allcharleston Posted: 07/13/10
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    I find risotto fiddly to make, and this was the first proper risotto recipe I've tried. It turned out really well! My husband, a huge risotto fan, loved it. Make sure you have EVERYTHING prepped before you start the risotto -- there will not be time to grate that cheese once things get rolling! Some reviewers mentioned that they used sliced baby bellas in place of porcini; I have an urge to try both as I would love to have added mushroom texture and flavor next time. Also, some people commented that the mascarpone really made the dish, so I made sure to find some. I did like the mascarpone, but lack of mascarpone in the future wouldn't stop me from making this recipe again. Some grated Parm-Reg on top at the end could be just as nice. The mascarpone, to me, simply imparted a creamier texture rather than a major flavor boost.

  • wasoccermom Posted: 02/08/11
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    Delicious! Followed recipe as written. First time making risotto and very pleased with the result! The key is to have all ingredients prepped in advance. Served w/CL Steak Tips with Peppered Mushroom Gravy and a hearty Syrah :)

  • marybeth123 Posted: 05/14/10
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    Really excellent recipe. The reason for the 4 stars over 5 was that I added a little beef demi glace for greater depth of flavor. Fantastic and I will definitely make again and again!

  • WendeM Posted: 02/24/10
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    We liked this very much! Was also very happy to find another recipe in the magazine to help use up the rest of the mascarpone.

  • Harringbone Posted: 04/02/10
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    Another great Cooking Light reciipe to put in My Favorites. I'd sent my husband to find the mushrooms, but I didn't tell him to get two packages. I had some baby ports and finished out the remaining mushrooms with those. It worked well. The flavors were absolutely astounding. I couldn't wait to eat it again for my lunch the next day! I agree... The mascarpone is a must. It melts on the hot rice and mellows the "heat" from the pepper. GREAT reciipe!

  • lweiske Posted: 03/14/10
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    Followed the recipe exactly but excluded the mascarpone, and it was still succulent. It is savory, earthy, peppery and rich. The dish is delicious without the mascarpone, but it would probably mellow out the pepper a little bit. Would be perfect as a side and would even work as a main course, and would certainly be impressive to serve to guests!

  • California10 Posted: 01/24/10
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    This is a superb recipe. Rich and hearty enough to stand on it's own as an entree. I highly suggest making it with the dried porcini for the best flavor. It's deserving of five+ stars! A bit of work but risotto usually is.

  • JenAndSean Posted: 04/23/10
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    Delicious, hearty and one that we're sure to repeat. Even the kids liked it!

  • 3danedame Posted: 01/25/10
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    Fantastic! This was so good that I am now not afraid to order risotto in a restaurant. I served it with a grilled strip steak but next time I think some tenderloin tips would be better as they have a bit less texture. I only needed to add about 1/4 cup more stock and a few extra minutes. All that stirring gave my arm a workout too - great benefit! I'll make it again soon for friends.

  • CindyLuHoo Posted: 03/14/10
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    This recipe is outstanding. I doubled it for a huge party and everyone raved. Will become my fav!

  • KatieLynn13 Posted: 03/20/10
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    This was great! I followed the recipe almost exactly. I just used chicken broth instead of beef broth...but it turned out anyway.

  • JollyGirl Posted: 03/25/10
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    Fantastic! I used baby portobellos instead, sauteed them in olive oil first and it was perfect! Don't skip the mascarpone, that really adds the final delicious touch!

  • moonbm27 Posted: 08/30/10
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    This risotto tasted amazing and best of all, it really only did take about half a hour to cook! The other risotto recipes I have made usually take almost a hour. If you are serving this an a main entree, I would highly recommend doubling the recipe. I doubled the rice at last minute and luckily had two cans of veg broth. Besides this recipe is so yummy you will definitely want leftovers. I didn't think mascarpone was neccessary in the dish so if you can't find it, it will still taste great. But if you want to get it, the mascarpone does add a nice little sweet creaminess to the risotto.

  • mspeter Posted: 09/29/10
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    This is an amazing recipe...so authentic you would think you were in Roma...be sure to double the amounts, because you will want more and more....

  • HanoverMA Posted: 11/14/10
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    I'm a lover of all risotto and this one is fantastic. I really love mushrooms, however, hubby does not. I made this recently and chopped the mushrooms up really small so he would have trouble detecting what was in the risotto. He ate it and LOVED it! Still not a mushroom lover, but he will eat this. I followed the recipe exactly and made no changes. This could be a meal or as a side to steak tips and asparagus! Delish!

  • magistrab Posted: 02/27/11
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    This is an absolutely fabulous recipe. The risotto brought out the flavor of the porcini mushrooms and the mascarpone cheese at the end was a nice touch. This was definitely work the time it takes to make risotto!

  • paige1and2 Posted: 04/07/11
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    What an INCREDIBLY delicious risotto! I began eating it straight out of the pot, because once I tasted it, I couldn't wait to put it on our plates. Even my husband, who dislikes mushrooms, devoured his serving. I put the mascarpone IN with the risotto and it was became heavenly and creamy! Bursting with mushroom and beef flavors! This is a WOW recipe!

  • mistyice26 Posted: 10/20/11
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    This risotto is absolutely FABULOUS! I made the recipe last night and did everything ALMOST as stated except that I used more beef broth than called for (I find when I make risotto I need to double the amount of liquid called for). I've made other risotto's in the past with mediocre results but this is so creamy and complex and I believe it's definitely gourmet...without all the fuss. I used my whole box of stock (32 oz.) PLUS ALL of the liquid the mushrooms were sitting in (not just 1-1/2 cups it calls to reserve). I added a little extra minced garlic and shallots but other than that didn't change anything. I can't believe this recipe tastes so good with it being "lightened" up. Don't be fooled though...there is still quite a bit of fat in this recipe. I found that 1 serving of this was MORE than enough as a side dish along side a steak and some brussel sprouts. Way to go Cooking Light!! :)

  • AJsMom Posted: 12/19/11
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    Wow.....really great! I followed the recipe exactly and it came out perfect. I think a lot of the flavor comes from using the water that the dried mushrooms were reconstituted in. Don't think it would be the same with fresh mushrooms. And then the mascarpone adds a bit of heaven! I served with CL's Roasted Asparagus with Balsamic Brown Butter and meritage wine.

  • AshleyEvans Posted: 04/23/13
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    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.

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