Portobello Risotto with Mascarpone Recipe
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
- 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
- 1. 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.
- 2. Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.)
- 3. Add mushrooms and Parmesan cheese; stir gently until cheese is melted. Garnish each serving with a heaping tablespoon of Mascarpone. Serve immediately.
- 4. Freeze option: Before adding mascarpone cheese, freeze cooled risotto mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Garnish as directed. Yield: 6 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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