Ingredients
1-1/2 cups water1 can (14 ounces) reduced-sodium beef broth1/2 cup chopped shallots2 garlic cloves, minced1 tablespoon canola oil1 cup uncooked arborio rice1 tablespoon minced fresh thyme or 1 teaspoon dried thyme1/2 teaspoon salt1/2 teaspoon pepper1/2 cup white wine or additional reduced-sodium beef broth1 cup sliced baby portobello mushrooms, chopped1/4 cup grated Parmesan cheese1/2 cup mascarpone cheese
Preparation
In a large saucepan, heat water and broth and keep warm. In another 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, about 20 minutes.
Add mushrooms and Parmesan cheese; stir gently until cheese is melted. Garnish each serving with 1 heaping tablespoon of mascarpone. Serve immediately.
