Risotto With Porcini Mushrooms And Mascarpone

Name: Risotto With Porcini Mushrooms And Mascarpone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups boiling water; 1/2 cup dried porcini mushrooms (about 1/2 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; 1/4 cup (1 ounce) mascarpone cheese; 1 tablespoon chopped fresh or 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper

Servings: persons

1 1/2 cups boiling water
1/2 cup dried porcini mushrooms (about 1/2 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
1/4 cup (1 ounce) mascarpone cheese
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

1
Combine 1 1/2 cups boiling water and mushrooms; let stand 10 minutes or until soft. Drain through a colander over a bowl. Reserve 1 1/4 cups soaking liquid; chop mushrooms.
2
Bring reserved 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 to pan; saute 5 minutes. Add wine; 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 occasionally. 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). Add mushrooms, Parmigiano-Reggiano and mascarpone cheeses, thyme, salt, and pepper; stir gently just until cheeses melt. Serve warm.

1105

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 13 ingredients. The key ingredients include: 1 1/2 cups boiling water, 1/2 cup dried porcini mushrooms (about 1/2 ounce), 1 (14-ounce) can less-sodium beef broth, Cooking spray, and more.

Yes, Risotto With Porcini Mushrooms And Mascarpone 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!