1-1/2 C. boiling water
1/2 C. dried porcini mushrooms (about 1/2 oz).
1 (14 oz) can beef broth
1 T. butter
1 C. uncooked Arborio rice
3/4 C. chopped shallots
2 garlic cloves, minced
1/2 C. dry white wine
1/4 C. (1 oz) grated Parmigiano-Reggiano cheese
1/4 C. (1 oz) mascarpone cheese
1 T. fresh thyme or 1 t. dried thyme
1/2 t. salt
1/2 t. freshly ground black pepper
Combine boiling water and dried mushrooms; let stand 10 minutes or until soft. Drain through a colander over a bowl, reserving 1-1/4 C. soaking liquid. Chop mushrooms
Bring reserved soaking liquid and broth to a simmer in a small saucepan (do not boil). Keep broth mixture warm over low heat.
Heat a large saucepan over medium-high heat and add butter. Add rice, shallots, and garlic to pan; saute 5 minutes. Add wine; cook until liquid evaporates (about 2 minutes)
Add 1 C. broth mixture to rice mixture; cook over medium heat 5 minutes or until the liquid is nearly absorbed, stirring occasionally. Add remaining broth mixture, 1/2 C. at a time, stirring occasionally until each portion of broth is absorbed before adding the next (about 25 minutes total). Add mushrooms, cheeses, thyme, salt and pepper; stir gently just until cheeses melt.
4 servings: 198 calories, 6.1g fat, 8.9g protein, 27g carbs, 1.2g fiber