Mushroom Risotto

Ingredients

- 1 1/2 cups boiling water
- 1/2 cup dried porcini mushrooms (about 1/2 ounce)
- 1 (14-ounce) can less-sodium beef broth
- Cooking spray, butter, and olive oil
- 1 cup uncooked Arborio rice
- 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 (optional)
- 1 tablespoon chopped fresh thyme
- Salt and Freshly Ground Pepper

Recipe adapted from www.cooking.com

Directions

- Combine 1 1/2 cups boiling water and mushrooms; let stand 10 minutes or until soft. Drain through a strainer 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 olive oil. Add rice, shallots, and garlic to pan; sauté 5 minutes.
- Add wine and stir until liquid evaporates.
- Add 1 cup broth mixture to rice mixture; stir over medium heat 5 minutes or until the liquid is nearly absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until each portion of broth mixture is absorbed before adding the next.
- Add mushrooms, Parmigiano-Reggiano, mascarpone, butter, thyme, salt, and pepper; stir gently just until cheeses melt. Taste for seasonings. Serve immediately. Save leftovers to may arancini or risotto cakes!