Porcini Mushroom Risotto

This is my first risotto! It turned out amazingly well, and I'm so proud! I kept hearing how tedious and difficult it is to make risotto, and maybe it is for the fancy restaurant versions, but this one was surprisingly easy as long as you have enough time to be patient in preparing it. This recipe was in Cooking Light, and I didn't change much at all. Since I was serving this risotto as a main dish, I added about 1/4 cup more fresh chopped baby 'bella mushrooms to make it a little heartier. The mascarpone cheese was a nice topping, but the dish is creamy enough without it.

First of all, here are my vital tips for making risotto:

1) Find yourself a good stool on which to perch,

2) Find yourself a good magazine to keep you from complete boredom while stirring,

3) Make yourself a cocktail because you're going to be there awhile.

Your risotto preparation should look something like this:

RECIPE:

2 cups boiling water
1 cup dried porcini mushrooms (about 1 ounce)
1 (14-ounce) can less-sodium beef broth
Cooking spray
1 cup uncooked Arborio rice
3/4 cup chopped shallots
2 garlic cloves, minced
1/2 cup dry white wine (I used leftover Chardonnay)
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup (1 ounce) mascarpone cheese
Fresh thyme leaves (optional)

1. Combine 2 cups boiling water and mushrooms; let stand 30 minutes or until soft. Drain through a colander over a bowl. Reserve 1 1/2 cups soaking liquid; chop mushrooms.

2. Bring soaking liquid and broth to a simmer in a small saucepan (do not boil). Keep broth mixture warm.

3. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add rice, shallots, and garlic; sauté 5 minutes. Add wine, and cook until liquid evaporates (about 2 minutes).

4. Add 1 cup broth mixture to rice mixture; cook over medium heat 5 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of the broth mixture is absorbed before adding the next (about 25 minutes total). Add mushrooms, grated cheese, chopped thyme, salt, and pepper; stir gently until cheese melts. Spoon 1 cup risotto into each of 4 bowls. Top each serving with 1 tablespoon mascarpone and thyme leaves, if desired. Makes 4 servings. (per serving: 369cals, 15g fat, 48g carbs, 12g protein)