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
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- 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 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. 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.
Nutrition Facts : Calories 350 calories, Fat 21g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 393mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
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Narayan Ch
[email protected]I'll definitely be making this risotto again. It's a great way to use up leftover mushrooms.
Joseph Yates
[email protected]This was the best risotto I've ever had! I highly recommend it.
Sameen Jalil
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this risotto. The mascarpone cheese added a richness and creaminess that balanced out the earthy flavor of the mushrooms.
Emily Muthoni
[email protected]This risotto is so versatile. I've made it with different types of mushrooms and vegetables, and it's always delicious.
zek hall
[email protected]I love the creamy texture of this risotto. It's the perfect side dish for a special occasion.
Jacinta Tobopene
[email protected]This recipe is a great starting point for those who are new to making risotto. It's simple and easy to follow, and the results are delicious.
Bd bayzid Bayzid
[email protected]I found the recipe to be a bit confusing, but the risotto turned out well in the end.
Chimaobi Frank
[email protected]The risotto was a bit too salty for my taste, but overall it was still a good dish.
Beverley Main
[email protected]I added some grilled chicken to this recipe and it was a hit with my family. Definitely a keeper!
Ferdilene Goff
[email protected]This was my first time making risotto, and it turned out great! The recipe was easy to follow and the dish was delicious.
Yuusuf nuurdiin Rooble
[email protected]I've made this risotto several times now, and it never disappoints. It's the perfect comfort food for a chilly evening.
Luka Marsic
[email protected]This portobello risotto was an absolute delight! The combination of the earthy mushrooms, creamy mascarpone, and flavorful arborio rice was simply divine. I followed the recipe to a T, and the results were outstanding.