Risotto with Porcini Mushrooms and Mascarpone Cheese

I’m a sucker for a good risotto.  I love you, creamy, cheesy, savory goodness!  My favorite one is in the Jamie Oliver Italy cookbook, and it’s full of cheesy buttery fat; so bad for me, yet SO good!  I saw this one in an old Cooking Light and thought I’d give it a go, and while it’s not quite as good as my bad-for-you favorite, it’s definitely a close second.  And much better for me!

Risotto wiht Porcini Mushrooms and Mascarpone Cheese

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
• 1  cup  uncooked Arborio rice or other short-grain rice
• 3/4  cup  chopped shallots
• 2  garlic cloves, minced
• 1/2  cup  dry white wine
• 1/4  cup  (2 ounces) grated Parmigiano-Reggiano cheese
• 1/4  cup  (1 ounce) mascarpone cheese
• 1  tablespoon  chopped fresh or 1 teaspoon dried thyme
• 1/2  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper

Preparation

Combine 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, and chop mushrooms.

Bring 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; sauté 5 minutes. Add wine, and 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, cheeses, thyme, salt, and pepper; stir gently just until the cheese melts. Serve warm.

Nutritional Information

Calories:

198 (28% from fat)

Fat:

6.1g (sat 3.2g,mono 1g,poly 0.3g)

Protein:

8.9g

Carbohydrate:

27g

Fiber:

1.2g

Cholesterol:

15mg

Iron:

1.9mg

Sodium:

449mg

Calcium:

113mg

Tom Kha Gai soup

My local Thai place makes a really fab Tom Kha Gai, but I hate having to pay $9 for it.  I found this recipe and thought I’d give it a go, and WOW!  Tasty!!  Grossman loooooved it, too.  Granted, it’s not the healthiest meal ever what with the coconut milk and all, but it’s not like I’m having it every day (although I’d really really like to).  I think that next time I’ll add a little more lime juice and maybe some chili garlic paste to give it a little kick.

Tom Kha Gai

Ingredients

• 1  can (14 oz.) coconut milk
• 1  can (14 oz.) reduced-sodium chicken broth
• 6  quarter-size slices fresh ginger
• 1  stalk fresh lemongrass, cut in 1-in. pieces
• 1  pound  boned, skinned chicken breast or thighs, cut into 1-in. chunks
• 1  cup  sliced mushrooms
• 1  tablespoon  fresh lime juice
• 1  tablespoon  Thai or Vietnamese fish sauce (nuoc mam or nam pla)
• 1  teaspoon  sugar
• 1  teaspoon  Thai chili paste
• 1/4  cup  fresh basil leaves
• 1/4  cup  fresh cilantro

Preparation

In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.

Note: Nutritional analysis is per 1 1/2-cup serving.

Nutritional Information

Calories:

357 (63% from fat)

Protein:

29g

Fat:

25g (sat 19)

Carbohydrate:

7.2g

Fiber:

0.5g

Sodium:

484mg

Cholesterol:

79mg