- 1 cup dried porcini mushrooms
- 6 cups of beef/chicken or vegetable stock
- 1 1/2 cup uncooked Arborio rice or other short-grain rice (I prefer Vialone Nano for this dish)
- 3/4 cup chopped shallots
- 1 garlic cloves, minced
- 2 cups dry white wine
- 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
- 1 tablespoon chopped fresh parsley
- 1/4 cup (1 ounce) mascarpone cheese
- Olive oil
- Fresh thyme leaves or rosemar
- Balsamic reduction to decorate
- Salt & pepper to taste
1. Combine one cup wine and mushrooms; let stand 5 minutes or until soft;
2. Heat a large saucepan over medium-high heat saute the shallots and garlic for 5 minutes. Add wine with the porcini, and cook until liquid evaporates (about 2 minutes);
3. Combine the rice;
4. Add 3 cups of the broth to the rice; cook over medium heat 5 minutes or until the liquid is nearly absorbed, stirring constantly.
5. Add one cup of wine, then if needs to cook more the rice 1/2 cup of stock at a time, stirring frequently until each portion of broth mixture is absorbed before adding the next (about 17 minutes total). When the rice is cooked, take out of heat and let rest for five minutes;
6. Add the Parmigiano-Reggiano, mascarpone, parsley, salt, and pepper; stir gently just until the cheese melts.
Top each serving with 1 tea spoon of mascarpone and parsley 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!