Risotto with Porcini Mushrooms and Mascarpone

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.

Fettuccine with Mascarpone and Sage-Walnut Brown Butter

Source: A Year in a Vegetarian Kitchen by Jack Bishop

1/2 cup mascarpone cheese
1/4 cup freshly grated Parmesan cheese
salt
1/4 teaspoon freshly ground black pepper
3/4 pound dried egg fettuccine or tagliatelle
4 tablespoons (1/2 stick) unsalted butter
1/2 cup chopped walnuts
1 tablespoon minced fresh sage leaves

1. Combine the mascarpone, Parmesan, 1/2 teaspoon salt, and the pepper in a small bowl and beat with a spoon until smooth. Set the mascarpone mixture aside on the counter so it can come to room temperature.

2. Bring 4 quarts water to a boil in a large pot for cooking the pasta. Add 1 tablespoon salt and the past and cook until al dente.

3. As soon as the pasta goes into the pot, melt the butter in a large skillet over medium heat. When the foaming subsides, add the nuts and cook until the nuts are very fragrant and the butter is golden brown, 2 to 3 minutes. Add the sage and 1/2 teaspoon salt and remove the pan from the heat.

4. Reserve 1/2 cup of the cooking water and drain the pasta. Add the pasta and 1/4 cup of the cooking water to the pan with the nuts and toss over low heat until combined, adding more water as necessary to moisten the pasta. Divide the pasta among individual bowls, top with a dollop of the mascarpone mixture, and serve immediately. (I mixed the mascarpone mixture in with the rest of the pasta mixture.)

I talked about this recipe HERE.