Porcini Mushroom Risotto

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!

• Ready In: 40 mins
• Serves: 4
• Yields: 1 cup

Ingredients

• 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

Directions

1. Pour boiling water over mushrooms and let stand 10 minutes or until soft.
2. Drain through a colander over a bowl. Reserve 1 1/4 cups soaking liquid, and chop mushrooms.
3. 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.
4. Heat a large saucepan over medium-high heat. Coat pan with cooking spray, olive oil or butter.
5. Add rice, shallots, and garlic; sauté 5 minutes.
6. Add wine, and cook until liquid evaporates (about 2 minutes).
7. 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).
8. Add mushrooms, cheeses, thyme, salt, and pepper; stir gently just until the cheese melts.