Made this last night and it was wonderful. I've been home sick for days with a horrible cold - have barely eaten. But I certainly made up for lost time once I had the first bite of this!smileys/smile.gif
(I subbed onions finely minced for the shallots and cream cheese for the mascarpone - wasn't up to going shopping for ingredients I didn't have in the house)
Risotto with Porcini Mushrooms and Mascarpone
1 ½ cups boiling water
½ cup dried porcini mushrooms (about ½ oz)
1 (14 oz) can less-sodium beef broth
Cooking Spray
1 cup uncooked Arborio rice or other short-grain rice
¾ cup chopped shallots
2 garlic cloves, minced
½ cup dry white wine
¼ cup (1 oz.) grated Parmigiano-Reggiano cheese
¼ cup (1 oz.) mascarpone cheese
1 T. chopped fresh or 1 tsp. dried thyme
½ tsp. salt
½ tsp. freshly ground black pepper
Combine 1 ½ cups boiling water and mushrooms; let stand 10 minutes or until soft. Drain through a colander over a bowl. Reserve 1 ¼ cup soaking liquid; chop mushrooms.
Bring reserved 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 to pan: sauté 5 minutes. Add wine; 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 broth mixture, ½ cup at a time, stirring occasionally until each portion of broth mixture is absorbed before adding the next (about 25 minutes total). Add mushrooms, Parmigiano-Reggiano and mascarpone cheeses, thyme, salt, and pepper; stir gently just until cheeses melt. Serve warm.
Source: Cooking Light, Sept. 2007
(I subbed onions finely minced for the shallots and cream cheese for the mascarpone - wasn't up to going shopping for ingredients I didn't have in the house)
Risotto with Porcini Mushrooms and Mascarpone
1 ½ cups boiling water
½ cup dried porcini mushrooms (about ½ oz)
1 (14 oz) can less-sodium beef broth
Cooking Spray
1 cup uncooked Arborio rice or other short-grain rice
¾ cup chopped shallots
2 garlic cloves, minced
½ cup dry white wine
¼ cup (1 oz.) grated Parmigiano-Reggiano cheese
¼ cup (1 oz.) mascarpone cheese
1 T. chopped fresh or 1 tsp. dried thyme
½ tsp. salt
½ tsp. freshly ground black pepper
Combine 1 ½ cups boiling water and mushrooms; let stand 10 minutes or until soft. Drain through a colander over a bowl. Reserve 1 ¼ cup soaking liquid; chop mushrooms.
Bring reserved 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 to pan: sauté 5 minutes. Add wine; 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 broth mixture, ½ cup at a time, stirring occasionally until each portion of broth mixture is absorbed before adding the next (about 25 minutes total). Add mushrooms, Parmigiano-Reggiano and mascarpone cheeses, thyme, salt, and pepper; stir gently just until cheeses melt. Serve warm.
Source: Cooking Light, Sept. 2007