Risotto with Porcini Mushrooms and Mascarpone

Risotto with Porcini Mushrooms and Mascarpone
Photo by Randy Mayor

Ingredients

  • 1 cup dried porcini mushrooms (about 1 ounce)
  • 1 tablespoon chopped fresh thyme
  • 1 cup uncooked Arborio rice
  • ¼ cup (1 ounce) grated Parmigiano-Reggiano cheese
  • ¼ cup (1 ounce) mascarpone cheese
  • Fresh thyme leaves (optional)
  • Cooking spray
  • + 21 more ingredients
    • 1 cup dried porcini mushrooms (about 1 ounce)
    • ¼ cup (1 ounce) mascarpone cheese
    • 1 tablespoon chopped fresh thyme
    • Fresh thyme leaves (optional)
    • ½ teaspoon black pepper
    • 1 (14-ounce) can less-sodium beef broth
    • ¾ cup chopped shallots
    • ½ teaspoon salt
    • ¾ cup chopped shallots
    • ½ teaspoon black pepper
    • 2 cups boiling water
    • 2 garlic cloves, minced
    • 1 cup uncooked Arborio rice
    • ½ cup dry white wine
    • 2 garlic cloves, minced
    • 1 (14-ounce) can less-sodium beef broth
    • Cooking spray
    • ½ cup dry white wine
    • ½ teaspoon salt
    • ¼ cup (1 ounce) grated Parmigiano-Reggiano cheese
    • 2 cups boiling water

1. Combine 2 cups boiling water and mushrooms; let stand 30 minutes or until soft. Drain through a colander over a bowl. Reserve 1 1/2 cups soaking liquid; chop mushrooms. 2. Bring soaking liquid and broth to a simmer in a small saucepan (do not boil). Keep broth mixture warm. 3. Heat a large sau...

View full recipe at My Recipes

Comments

Variations on Risotto with Porcini Mushrooms and Mascarpone


Best Wine Deals

See More Deals





Snooth Media Network