Risotto With Porcini Mushrooms And Mascarpone Recipe

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

Servings: persons

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

1
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.
2
Bring 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; saute 5 minutes. Add wine, and 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 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.
5
This recipe originally ran in Cooking Light December, 2005 and was updated for the November, 2012 25th anniversary issue.

1377

kcal

Calories

125

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 2 cups boiling water, 1 cup dried porcini mushrooms (about 1 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.

Risotto With Porcini Mushrooms And Mascarpone

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