Risotto and Porcini Mushrooms and Mascarpone Cheese

Ingredients

• 1 12 cups boiling water
• 12 cup dried porcini mushrooms (about 1/2 oz)
• 1 (14 ounce) can reduced-sodium beef broth or 1 (14 ounce) can vegetable stock or 1 (14 ounce) can reduced-sodium chicken broth
• cooking spray
• 1 cup arborio rice or 1 cup other short-grain rice
• 34 cup shallot
• 2 garlic cloves
• minced
• 12 cup dry white wine
• 14 cup grated parmigiano-reggiano cheese
• 14 cup mascarpone cheese
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
• 12 teaspoon salt
• 12 teaspoon fresh ground black pepper
• fresh parsley leaves
• garnish (optional)

Instructions

1. Combine boiling water and mushrooms, let stand 10 minutes or until soft.
2. Drain through a colander over a bowl.
3. Reserve 1-1/4 soaking liquid and chop mushrooms.
4. Bring soaking liquid and broth to a simmer in a small saucepan.
5. (Do not boil).
6. Keep broth mixture warm over low heat.
7. Heat a large saucepan over medium-high heat.
8. Coat pan with cooking spray.
9. Add rice, shallots and garlic, saute 5 minutes.
10. Add wine, and cook until liquid evaporates(about 2 minutes).
11. Add 1 cup broth mixture to rice mixture, cook over medium heat 5 minutes or until the liquid is nearly absorbed, stirring occasionally.
12. Add remaining broth mixture, 1/2 cup at a time, stirring occasionally until each portion of broth mixture is absorbed before adding the next.
13. (About 25 minutes total).
14. Add mushrooms, cheese, thyme, salt and pepper; stir gently just until the cheese melts.
15. Garnish with chopped parsley leaves.