Risotto With Porcini Mushrooms And Mascarpone

• 2 cups boiling water
• 1 cup dried porcini mushrooms
• 1 (14 ounce) can low sodium beef broth
• cooking spray
• 1 cup uncooked arberie rice
• 3/4 cup chopped shallot
• 2 garlic cloves
• 1/2 cup dry white wine
• 1/4 cup grated parmigiano-reggiano cheese
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup mascarpone cheese
• fresh thyme (to garnish)

1. Combine 2 c boiling water and mushrooms; let stand 30 mins or until soft. Drain through a colander over a bowl. Reserve 1 1/2 c soaking liquid; chop mushrooms.
2. Bring soaking liquid and broth to a simmer in a small saucepan (do not boil). Keep broth mixture warm.
3. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add rice, shallots, and garlic; saute 5 minutes. Add wine, and cook until liquid evaporates (about 2 mins).
4. Add 1 c broth mixture to rice mixture; cook over medium heat 5 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 c at a time, stirring constantly until each portion of the broth mixture is absorbed before adding the next (about 25 mins total). Add mushrooms, grated cheese, chopped thyme, salt, and pepper; stir gently until cheese melts. Spoon 1 c risotto into each of 4 bowls and top with 1 T mascarpone and thyme leaves if desired.

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

Taken from www.food.com/recipe/risotto-with-porcini-mushrooms-and-mascarpone-420371 (may not work)