Friday, May 27, 2011

Risotto with Porcini Mushrooms & Mascarpone

I made this the other day with some leftover dried porcinis that I've been wanting to use up. Plus I love any excuse to buy mascarpone. It is just so yummy.

So the big thing with this recipe was to vegetarian-ify it without ruining it. I didn't have any white wine so I subbed some low-quality red and it worked out very well. I used vegetable stock instead of beef stock, and the red wine kind of balanced it to make it seem more meaty. I guess.

Ultimately, this was really good but it was reminiscent of a lot of other mushroom things we've made lately. I really liked it but if I can boil pasta versus stirring risotto for 25 minutes, I'm usually going to pick the pasta dish. Probably not a make-again, but a very good dinner.


Risotto with Porcini Mushrooms and Mascarpone
Cooking Light, January 2010

Meaty, woodsy mushrooms and a dollop of buttery Italian cream cheese make this rich dish a risotto to remember.

2 cups boiling water
1 cup dried porcini mushrooms -- (about 1 ounce)
14 ounces less-sodium beef broth
Cooking spray
1 cup uncooked Arborio rice
3/4 cup chopped shallots
2 garlic cloves -- minced
1/2 cup dry white wine
1/4 cup grated Parmigiano-Reggiano cheese -- (1 ounce)
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup mascarpone cheese -- (1 ounce)
Fresh thyme leaves -- (optional)

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 saucepan over medium-high heat. Coat pan with cooking spray. Add rice, shallots, and garlic; sauté 5 minutes. Add wine, and cook until liquid evaporates (about 2 minutes).

4. Add 1 cup broth mixture to rice mixture; cook over medium heat 5 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of the broth mixture is absorbed before adding the next (about 25 minutes total). Add mushrooms, grated cheese, chopped thyme, salt, and pepper; stir gently until cheese melts. Spoon 1 cup risotto into each of 4 bowls. Top each serving with 1 tablespoon mascarpone and thyme leaves, if desired.

Servings: 4

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