Risotto and Porcini Mushrooms and Mascarpone Cheese |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. 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.
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