Porcini Mushroom Risotto

1. 1

   Pour boiling water over mushrooms and let stand 10 minutes or until soft.

2. 2

   Drain through a colander over a bowl.

3. 3

   Reserve 1 1/4 cups soaking liquid, and chop mushrooms.

4. 4

   Combine reserved mushroom liquid and broth and bring to a simmer in a small saucepan (do not boil).

5. 5

   Keep broth mixture warm over low heat.

6. 6

   Heat a large saucepan over medium-high heat.

7. 7

   Coat pan with cooking spray, olive oil or butter.

8. 8

   Add rice, shallots, and garlic; saute 5 minutes.

9. 9

   Add wine, and cook until liquid evaporates (about 2 minutes).

10. 10

    Reduce heat to medium and add 1 cup broth mixture to rice mixture; cook for 5 minutes or until the liquid is nearly absorbed, stirring occasionally.

11. 11

    Add remaining broth mixture, 1/2 cup at a time, stirring occasionally until each portion of broth mixture is absorbed before adding the next (about 25 minutes total).

12. 12

    Add mushrooms, cheeses, thyme, salt, and pepper; stir gently just until the cheese melts.

* Per serving · 4 servings · Values may vary.