Rating: 5 stars
29 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 3
  • 5 star values: 24

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.

Kathleen Kanen
Recipe by Cooking Light January 2010

Gallery

Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

Yield:
Serves 4 (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Bring soaking liquid and broth to a simmer in a small saucepan (do not boil). Keep broth mixture warm over low heat.

  • 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).

  • 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.

Chef's Notes

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

Nutrition Facts

312 calories; fat 6g; saturated fat 3g; mono fat 0.6g; poly fat 0.1g; protein 10.8g; carbohydrates 48.5g; fiber 4g; cholesterol 15mg; iron 2.1mg; sodium 595mg; calcium 109mg.
Advertisement
Advertisement