Mushroom Risotto with Mascarpone Cheese

For dinner tonight I made mushroom risotto. Typically risotto is looked at as a complicated dish to make, but this recipe is very easy! It is also lighter in fat and calories than many other risottos. I urge everyone to try this recipe!

Mushroom Risotto with Mascarpone

Ingredients

2 small packages dried porcini mushrooms

1 can beef broth

1 cup arborio rice

2 garlic cloves minced

3/4 cup shallots finely chopped

1/2 cup dry white wine (use a good wine!)

1/4 tsp salt

1/2 tsp pepper

1/2 cup parmesan cheese

1 tbs fresh thyme (if you don't have fresh- use 1 tsp dry thyme because it is stronger)

mascarpone cheese

extra thyme leaves for garnish

Boil 2 cups of water in a small pot. Once water is at a boil turn off heat and add the dried porcini mushroom. Let stand for 30 minutes.

Remove mushrooms from liquid. Add 1(14 oz can) of beef broth to the mushroom water and bring to a simmer.

Chop mushrooms into small pieces and set aside for later.

Spray a large frying pan with olive oil or canola oil. Add the garlic, shallots and rice and cook until shallots are tender and rice is lightly browned. (About 5 minutes)

Make sure flame is on medium-high heat.

Add 1/2 cup of wine, stir consistently until most of the wine is absorbed.

Add 1 cup of broth and stir until absorbed (about 5 minutes)

Keep adding broth 1/2 cup at a time until all liquid has been used.

If rice is still not tender you can add water or more beef broth in the same fashion until the rice is tender . The process usually takes me about 45 minutes for rice to become tender.

Once rice is tender add in salt, pepper, chopped thyme leaves, parmesan cheese, and mushrooms.

Serve immediately. This recipe makes 4 servings.

Garnish with mascarpone cheese and thyme leaves.

Happy Cooking!