Prep 15 mins
Cook 25 mins
Mascarpone is a buttery-rich cheese that gives the risotto its luxurious creamy consistency. This is time consuming but is easy to cook. I hope you will try it, it's a mouth watering recipe and is a great side to many roasts, chicken or steaks. Found this on the cookinglight web site.
- 1 1⁄2 cups boiling water
- 1⁄2 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
- 3⁄4 cup shallot
- 2 garlic cloves, minced
- 1⁄2 cup dry white wine
- 1⁄4 cup grated parmigiano-reggiano cheese
- 1⁄4 cup mascarpone cheese
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- fresh parsley leaves, garnish (optional)
- Combine boiling water and mushrooms, let stand 10 minutes or until soft.
- Drain through a colander over a bowl.
- Reserve 1-1/4 soaking liquid and chop mushrooms.
- Bring soaking liquid and broth 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.
- Add rice, shallots and garlic, saute 5 minutes.
- Add wine, and cook until liquid evaporates(about 2 minutes).
- 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, cheese, thyme, salt and pepper; stir gently just until the cheese melts.
- Garnish with chopped parsley leaves.