Risotto With Porcini Mushrooms and Mascarpone

Ingredients

• 1 1/2 cups boiling water
• 1/2 cup dried porcini mushrooms (about 1/2 ounce)
• 1 (14 ounce) can beef broth
• 1 cup uncooked arborio rice
• 3/4 cup chopped shallot
• 2 garlic cloves, minced
• 1/2 cup white wine
• 1/4 cup grated parmigiano-reggiano cheese
• 1/4 cup mascarpone cheese
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions

1. 1

   Combine 1 1/2 cups boiling water and mushrooms; let stand 10 minutes or until soft. Drain through a colander over a bowl. Reserve 1 1/4 cups soaking liquid; chop mushrooms.

2. 2

   Bring reserved soaking liquid and broth to a simmer in a small saucepan (do not boil). Keep broth mixture warm over low heat.

3. 3

   Heat a large saucepan over medium-high heat. Coat pan with cooking spray.

4. 4

   Add rice, shallots, and garlic to pan; saute 5 minutes.

5. 5

   Add wine; cook until liquid evaporates (about 2 minutes).

6. 6

   Add 1 cup broth mixture to rice mixture; cook over medium heat 5 minutes or until the liquid is nearly absorbed, stirring occasionally.

7. 7

   Add remaining broth, 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. 8

   Add mushrooms, cheeses, thyme, salt, and pepper; stir gently just until cheeses melt.