| Cuisine: Italian | Type: Main Course | Serves: 4 |
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Source:
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Cooking Light Jan/Feb 2010 |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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2 cups boiling water 1 cup dried porcini mushrooms (about 1 ounce) 1 (14-ounce) can less-sodium beef broth Cooking spray 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 tbs. chopped fresh thyme 1/2 tsp. salt 1/2 tsp. black pepper 1/4 cup (1 ounce) mascarpone cheese Fresh thyme leaves (optional) |
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Instructions:
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1. Combine 2 cups boiling water and mushrooms; let stand 30 minutes or until soft. Drain through a colander over a bowl. Reserve 1 1/2 cups 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; sauté 5 minutes. Add wine, and cook until liquid evaporates (about 2 minutes). 4. Add 1 cup 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 cup at a time, stirring constantly until each portion of the broth mixture is absorbed before adding the next (about 25 minutes total). Add mushrooms, grated cheese, chopped thyme, salt, and pepper; stir gently until cheese melts. Spoon 1 cup risotto into each of 4 bowls. Top each serving with 1 tablespoon mascarpone and thyme leaves, if desired. Nutritional Information Calories: 369 Fat: 15g (sat 7.9g,mono 4.1g,poly 0.6g) Protein: 11.5g Carbohydrate: 48g Fiber: 4.2g Cholesterol: 39mg Iron: 2.1mg Sodium: 570mg Calcium: 115mg |
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Related recipes:
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None |
2011-02-12