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Portobello Risotto with Mascarpone

 Portobello Risotto with Mascarpone
Portobello mushrooms add a beefy flavor to this creamy classic. Each serving is topped with soft, buttery Mascarpone cheese, which makes it extra special.—Carmella Ryan, Rockville Centre, New York
6 ServingsPrep: 20 min. Cook: 25 min.


  • 1-1/2 cups water
  • 1 can (14 ounces) reduced-sodium beef broth
  • 1/2 cup chopped shallots
  • 2 garlic cloves, minced
  • 1 tablespoon canola oil
  • 1 cup uncooked arborio rice
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup white wine or additional reduced-sodium beef broth
  • 1 cup sliced baby portobello mushrooms, chopped
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup Mascarpone cheese


  • In a large saucepan, heat water and broth and keep warm. In a large
  • saucepan, saute shallots and garlic in oil for 2-3 minutes or until
  • shallots are tender. Add the rice, thyme, salt and pepper; cook and
  • stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until
  • all of the liquid is absorbed.
  • Add heated broth, 1/2 cup at a time, stirring constantly. Allow the
  • liquid to absorb between additions. Cook just until risotto is

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Portobello Risotto with Mascarpone (continued)

Directions (continued)

  • creamy and rice is almost tender. (Cooking time is about 20
  • minutes.)
  • Add mushrooms and Parmesan cheese; stir gently until cheese is
  • melted. Garnish each serving with a heaping tablespoon of
  • Mascarpone. Serve immediately. Yield: 6 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.