Wednesday, August 17, 2005

Risotto with Porcini Mushrooms and Mascarpone

Risotto with Macarpone

Source: Cooking Light

1 1/2 cups boiling water
1/2 cup dried porcini mushrooms (about 1/2 ounce)
1 (14-ounce) can less-sodium beef broth (sub veg broth to make recipe vegetarian)
Cooking spray
1 cup uncooked Arborio rice or other short-grain rice (I ran out of Arborio and had to sub about 1/2 cup barley)
3/4 cup chopped shallots
2 garlic cloves, minced
1/2 cup dry white wine
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
1/4 cup (1 ounce) mascarpone cheese (I used between 1/4 and 1/2 cup)
1 tablespoon chopped fresh or 1 teaspoon dried thyme (I used fresh)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

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.

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

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

Add 1 cup broth mixture to rice mixture; cook over medium heat 5 minutes or until the liquid is nearly absorbed, stirring occasionally. 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). Add mushrooms, Parmigiano-Reggiano and mascarpone cheeses, thyme, salt, and pepper; stir gently just until cheeses melt. Serve warm.

Yield: 4 servings (serving size: 1 cup)

Nutritional Information: CALORIES 198 (28% from fat); FAT 6.1g (sat 3.2g,mono 1g,poly 0.3g); PROTEIN 8.9g; CHOLESTEROL 15mg; CALCIUM 113mg; SODIUM 449mg; FIBER 1.2g; IRON 1.9mg; CARBOHYDRATE 27g

Kathleen Kanen , Cooking Light, SEPTEMBER 2007

I talked about this recipe HERE.

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