The rich forest taste of risotto with porcini mushrooms will perfectly complement the aromatic thyme with a slight bitterness, and the rich mascarpone cream cheese will set off this culinary duo with delicate velvety notes.
It is necessary
-
- 2 glasses of water;
- 1 cup dried porcini mushrooms (about 30 g);
- 1 liter of beef broth;
- 1 cup uncooked arborio rice
- 2-3 onions of shallots;
- 2 cloves of garlic;
- 1/2 cup dry white wine
- 1/4 cup grated Parmesan
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup mascarpone cheese
Instructions
Step 1
Boil two glasses of water. Pour boiling water over the mushrooms, cover and let stand for about 30 minutes, until the whites are tender. Drain the mushroom water through a colander, holding it over a bowl. Do not pour out the mushroom infusion. Cut the white into strips.
Step 2
Mix the mushroom infusion and the beef broth. Bring to a boil and keep on low heat the entire time you cook the risotto. The broth should be hot, almost boiling.
Step 3
Heat a wide and deep skillet over high heat. Drizzle with olive oil. Cut the shallots into small cubes, the garlic into thin slices. Fry the rice, garlic and onion in a skillet. The rice should become transparent, but in no case darken. Pour in the wine and let the alcohol evaporate. It won't take more than 2-3 minutes.
Step 4
Pour 2 ladles of broth into the rice, crush the rice with a wooden spoon, remove the rice from the edges of the pan and stir into the total mass. Heat the risotto over medium heat, stirring constantly. As soon as the rice has absorbed the previous liquid, add more, but no more than 1/2 ladle at a time. Cook for about 25-30 minutes, remembering to stir constantly. This is best done with a flat wooden spoon or spatula. Make sure that the rice does not remain on the edges of the dishes - it can burn a little and spoil the whole delicate and harmonious taste of the dish. Put mushrooms, grated Parmesan into the risotto, sprinkle with thyme, season with salt and pepper. Stir gently until the cheese is melted.
Step 5
Remove the risotto from the heat, place the soft creamy mascarpone in it, stir and leave under the lid for a few minutes. Serve hot, garnished with a sprig of fresh, fragrant thyme.
