Risotto and Porcini Mushrooms and Mascarpone Cheese

Total Time
40mins
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.

Ingredients Nutrition

Directions

  1. Combine boiling water and mushrooms, let stand 10 minutes or until soft.
  2. Drain through a colander over a bowl.
  3. Reserve 1-1/4 soaking liquid and chop mushrooms.
  4. Bring soaking liquid and broth to a simmer in a small saucepan.(Do not boil).
  5. Keep broth mixture warm over low heat.
  6. Heat a large saucepan over medium-high heat.
  7. Coat pan with cooking spray.
  8. Add rice, shallots and garlic, saute 5 minutes.
  9. Add wine, and cook until liquid evaporates(about 2 minutes).
  10. Add 1 cup broth mixture to rice mixture, cook over medium heat 5 minutes or until the liquid is nearly absorbed, stirring occasionally.
  11. 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).
  12. Add mushrooms, cheese, thyme, salt and pepper; stir gently just until the cheese melts.
  13. Garnish with chopped parsley leaves.