- 1 cup dried porcini mushrooms (about 1 ounce)
- 3 cups of beef/chicken or vegetable stock
- 1 cup uncooked Arborio rice or other short-grain rice (I prefer Vialone Nano for this dish)
- 3/4 cup chopped shallots
- 2 garlic cloves, minced
- 1 cup dry white wine
- 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
- 1 tablespoon chopped fresh thyme or parsley
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup (1 ounce) mascarpone cheese
- Olive oil
- Fresh thyme leaves or rosemary (optional
- 1. Combine one cup boiling stock and mushrooms; let stand 30 minutes or until soft.
- 2. Heat a large saucepan over medium-high heat. Add the olive oil. Add rice, porcini, shallots, and garlic; sauté 5 minutes. Add wine, and cook until liquid evaporates (about 2 minutes).
- 3. 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 frequently until each portion of broth mixture is absorbed before adding the next (about 25 minutes total). Add the Parmigiano-Reggiano, chopped thyme, salt, and pepper; stir gently just until the cheese melts. Top each serving with 1 tablespoon mascarpone and thyme leaves, if desired.
Frying the shallots and garlic
Drinking the left over wine!
When the rice starts to turn white, be careful with adding to much stock!
Adding the Mascarpone!
Classic and delicious!