Prep 15 mins
Cook 25 mins
This is adapted from a Cooking Light recipe. This is a great recipe for an easy weeknight dinner because it comes together very quickly and I almost always have the ingredients on hand. I usually make it for a main course with salad and bread but you could also serve it as a side dish with virtually anything. It is delicious!
- 1 1⁄2 cups boiling water
- 1⁄2 cup dried porcini mushrooms (about 1/2 ounce)
- 1 (14 ounce) can chicken broth
- 1 cup arborio rice
- 3⁄4 cup shallot, chopped
- 2 garlic cloves, minced
- 1⁄2 cup dry white wine
- 1⁄4 cup parmigiano-reggiano cheese, grated
- 1⁄4 cup cream cheese
- 1 teaspoon dried thyme
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- Pour boiling water over mushrooms and let stand 10 minutes or until soft.
- Drain through a colander over a bowl. Reserve 1 1/4 cups soaking liquid, and chop mushrooms.
- Combine reserved mushroom liquid and broth and bring to a simmer in a small saucepan (do not boil). Keep broth mixture warm over low heat.
- Heat a large saucepan over medium-high heat. Coat pan with cooking spray, olive oil or butter.
- Add rice, shallots, and garlic; sauté 5 minutes.
- Add wine, and cook until liquid evaporates (about 2 minutes).
- 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. 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, cheeses, thyme, salt, and pepper; stir gently just until the cheese melts.