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


  • 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


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

198 (28% from fat)
6.1g (sat 3.2g,mono 1g,poly 0.3g)
Published in: on April 1, 2009 at 2:12 am  Leave a Comment  
Tags: , , ,

Tomato Risotto

This is a staple here at the GrossCool household; I’ve been making it for about five years now. I used to make it more when we lived in LA, but since we moved here I haven’t been able to find a good sausage to add to it so I tend to only make it every month or so, if that. I think I’ve finally found a winner though, so this will be added back into our regular rotation.

This is the original recipe, but I don’t make it in the microwave. Instead, I use a large saucepan or Dutch Oven over medium-high heat. I keep the same times for the most part, except after I add the tomatoes and broth I let it simmer for about 8-9 minutes and then throw in sliced, pre-cooked Italian sausage, or sometimes shrimp if I have some on hand.

Tomato Risotto

Microwave Gourmet
Barbara Kafka
William Morrow and Co., Inc. | January 1998

Servings: Serves 3 as a first course, 6 as a side dish.


2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup minced yellow onion (about 1/4 pound)
1 tablespoon minced garlic (about 4 cloves)
1 cup Arborio rice
2 cups canned Italian tomatoes, pureed with juice
1 1/4 cups homemade or canned chicken broth
Freshly ground black pepper
1/3 cup freshly grated Parmesan cheese
coarse salt (optional)

1. Heat butter and oil in a 10-inch quiche dish or 11″ x 8 1/2″ x 2″ dish, uncovered, at 100% for 2 minutes

2. Stir in onions and garlic. Cook, uncovered, at 100% for 4 minues. Add rice and stir to coat. Cook for 4 minutes more.

3. Add tomatoes and broth. Cook, uncovered, at 100% for 9 minutes. Stir well and cook for 9 minutes more, 14 mintues for a thoroughly creamy risotto.

4. Remove from oven. Stir in pepper and cheese, add salt to taste, if desired, and serve hot.

Published in: on July 17, 2008 at 12:02 am  Leave a Comment  
Tags: , , ,