Risotto and Porcini Mushrooms and Mascarpone Cheese

• 1 12 cups boiling water
• 12 cup dried porcini mushrooms (about 1/2 oz)
• 1 (14 ounce) can reduced-sodium beef broth or 1 (14 ounce) can vegetable stock or 1 (14 ounce) can reduced-sodium chicken broth
• cooking spray
• 1 cup arborio rice or 1 cup other short-grain rice
• 34 cup shallot
• 2 garlic cloves, minced
• 12 cup dry white wine
• 14 cup grated parmigiano-reggiano cheese
• 14 cup mascarpone cheese
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
• 12 teaspoon salt
• 12 teaspoon fresh ground black pepper
• fresh parsley leaves, garnish (optional)

1. Combine boiling water and mushrooms, let stand 10 minutes or until soft.
2. Drain through a colander over a bowl.
3. Reserve 1-1/4 soaking liquid and chop mushrooms.
4. Bring soaking liquid and broth to a simmer in a small saucepan.
5. (Do not boil).
6. Keep broth mixture warm over low heat.
7. Heat a large saucepan over medium-high heat.
8. Coat pan with cooking spray.
9. Add rice, shallots and garlic, saute 5 minutes.
10. Add wine, and cook until liquid evaporates(about 2 minutes).
11. Add 1 cup broth mixture to rice mixture, cook over medium heat 5 minutes or until the liquid is nearly absorbed, stirring occasionally.
12. Add remaining broth mixture, 1/2 cup at a time, stirring occasionally until each portion of broth mixture is absorbed before adding the next.
13. (About 25 minutes total).
14. Add mushrooms, cheese, thyme, salt and pepper; stir gently just until the cheese melts.
15. Garnish with chopped parsley leaves.

boiling water, porcini mushrooms, beef broth, cooking spray, arborio rice, shallot, garlic, white wine, cheese, mascarpone cheese, thyme, salt, ground black pepper, parsley

Taken from www.food.com/recipe/risotto-and-porcini-mushrooms-and-mascarpone-cheese-150848 (may not work)