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
Can you freeze Portobello Risotto with Mascarpone?
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; add broth or water if necessary. Garnish as directed.
Ingredients
- 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
Directions
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1In a saucepan, heat water and beef broth and keep warm. In another large saucepan, saute shallots and garlic in oil for 2-3 minutes or until shallots are tender. Add 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.
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2Add heated broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes.
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3Add mushrooms and Parmesan cheese; stir gently until cheese is melted. Garnish each serving with 1 heaping tablespoon mascarpone. Serve immediately.
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