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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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! 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.
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