Risotto and Porcini Mushrooms and Mascarpone Cheese

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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)

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.