Recipe by Lillismomma
From Cooking Light Jan/Feb 2010
Top Review by JanuaryBride
Nice, flavorful risotto. It's 5 stars, but not sure it belongs in the Cooking Light's Hall of Fame. Made it for my father for his birthday dinner. . .we had this, a tomato salad and garlic bread for an easy yet fancy vegetarian meal.
- 473.18 ml boiling water
- 236.59 ml dried porcini mushrooms
- 396.89 g can low sodium beef broth
- cooking spray
- 236.59 ml uncooked arberie rice
- 177.44 ml chopped shallot
- 2 garlic cloves
- 118.29 ml dry white wine
- 59.14 ml grated parmigiano-reggiano cheese
- 14.79 ml chopped fresh thyme
- 2.46 ml salt
- 2.46 ml black pepper
- 59.14 ml mascarpone cheese
- fresh thyme (to garnish)
Directions See How It's Made
- Combine 2 c boiling water and mushrooms; let stand 30 mins or until soft. Drain through a colander over a bowl. Reserve 1 1/2 c soaking liquid; chop mushrooms.
- Bring soaking liquid and broth to a simmer in a small saucepan (do not boil). Keep broth mixture warm.
- 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 mins).
- Add 1 c 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 c at a time, stirring constantly until each portion of the broth mixture is absorbed before adding the next (about 25 mins total). Add mushrooms, grated cheese, chopped thyme, salt, and pepper; stir gently until cheese melts. Spoon 1 c risotto into each of 4 bowls and top with 1 T mascarpone and thyme leaves if desired.