Risotto with Porcini Mushrooms and Mascarpone

Risotto with Porcini Mushrooms and Mascarpone
Adapted from find.myrecipes.com
Risotto with Porcini Mushrooms and Mascarpone

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from find.myrecipes.com

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

  • 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 black pepper

  • 1/4

    cup (1 ounce) mascarpone cheese

  • Fresh thyme leaves (optional)

Directions

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. 3. 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). 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 constantly until each portion of the broth mixture is absorbed before adding the next (about 25 minutes total). Add mushrooms, grated cheese, chopped thyme, salt, and pepper; stir gently until cheese melts. Spoon 1 cup risotto into each of 4 bowls. Top each serving with 1 tablespoon mascarpone and thyme leaves, if desired.

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