Ok, so the original version of this recipe came from Cooking Light, and it's in their " Recipe Hall of Fame", and let me tell you, it's clearly there for a reason! This stuff rocks!!!!!!!!!!!!!!!!!!
I adapated the recipe a bit, 1- to be less expensive, and 2- ingredients. Original recipe + modifications below.
2 cups boiling water
1 cup dried porcini mushrooms - about 1 oz
1 14 oz can beef broth
1 cup Arborio rice
3/4 shallots - yes exact! I know!!!
2 garlic gloves minced - used 4 cloves
1/2 cup dry white wine - subbed with 1/2 white half red
1/4 cup grated Parmigiano-Reggiano Cheese - subbed with parmesian & romano
1 T chopped fresh thyme - used dried still tasted great
1/2 tsp salt
1/2 tsp pepper
1/4 cup mascarpone cheese - 1 T per serving to keep calories in check
fresh thyme leaves (optional)
Subs- Porcini's are $$$, so i used regual chopped mushrooms. Brad cooked them in a few T of red wine, and a tiny bit of salt.
2 Cups boiling water was original for porcini's, reserving 1 1/2 cups mushroom flavored water. I used 14 oz beef broth (always use granules) + 1 1/2 cups water. Later added "mushroom water" to risotto mixture. Mix broth and water together in small sauce pan, simmer constantly. Do not boil. In large skillet or saucepan heat 1 T EVOO, add rice, shallots, and garlic (doubled of course), sautee 5 min. Add wine, cook 2 min till liquid is absorbed.
Add 1 cup broth mixture to rice, cook over medium heat 5 min till liquid is nearly absorbed, stirring constantly. Add remaining mixture, 1/2 cup at a time, until each portion is absorbed before adding the next. After all liquid is incorporated, add small amounts of "mushroom water" till soaked in. Add mushrooms, grated cheese, thyme, salt & pepper. Stir gently till cheese is mixed in. Add 1 T Mascarpone to each plate of rice.
Seriously, this stuff is amazing! MAKE IT!