Risotto and Porcini Mushrooms and Mascarpone Cheese

Name: Risotto and Porcini Mushrooms and Mascarpone Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups boiling water; ½ cup dried porcini mushrooms (about 1/2 oz); 1 (14 ounce) can reduced-sodium beef broth or 1 (14 ounce) can vegetable stock or 1 (14 ounce) can reduced-sodium chicken broth; cooking spray; 1 cup arborio rice or 1 cup other short-grain rice; ¾ cup shallot; 2 garlic cloves, minced; ½ cup dry white wine; ¼ cup grated parmigiano-reggiano cheese; ¼ cup mascarpone cheese; 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme; ½ teaspoon salt; ½ teaspoon fresh ground black pepper; fresh parsley leaves, garnish (optional)

Servings: persons

1 ½ cups boiling water
½ cup dried porcini mushrooms (about 1/2 oz)
1 (14 ounce) can reduced-sodium beef broth or 1 (14 ounce) can vegetable stock or 1 (14 ounce) can reduced-sodium chicken broth
cooking spray
1 cup arborio rice or 1 cup other short-grain rice
¾ cup shallot
2 garlic cloves, minced
½ cup dry white wine
¼ cup grated parmigiano-reggiano cheese
¼ cup mascarpone cheese
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon fresh ground black pepper
fresh parsley leaves, garnish (optional)

1
Combine boiling water and mushrooms, let stand 10 minutes or until soft.
2
Drain through a colander over a bowl.
3
Reserve 1-1/4 soaking liquid and chop mushrooms.
4
Bring soaking liquid and broth to a simmer in a small saucepan.
5
(Do not boil).
6
Keep broth mixture warm over low heat.
7
Heat a large saucepan over medium-high heat.
8
Coat pan with cooking spray.
9
Add rice, shallots and garlic, saute 5 minutes.
10
Add wine, and cook until liquid evaporates(about 2 minutes).
11
Add 1 cup broth mixture to rice mixture, cook over medium heat 5 minutes or until the liquid is nearly absorbed, stirring occasionally.
12
Add remaining broth mixture, 1/2 cup at a time, stirring occasionally until each portion of broth mixture is absorbed before adding the next.
13
(About 25 minutes total).
14
Add mushrooms, cheese, thyme, salt and pepper; stir gently just until the cheese melts.
15
Garnish with chopped parsley leaves.

1145

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 ½ cups boiling water, ½ cup dried porcini mushrooms (about 1/2 oz), 1 (14 ounce) can reduced-sodium beef broth or 1 (14 ounce) can vegetable stock or 1 (14 ounce) can reduced-sodium chicken broth, cooking spray, and more.

Yes, Risotto and Porcini Mushrooms and Mascarpone Cheese falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!