This weekend I flirted with Tom Colicchio. Just a little bit. He doesn’t know it, but when I made risotto for the first time, I had the food maestro and the cheftestants from “Top Chef” in mind. Time and time again, the mighty have fallen with a risotto mishap. But not I! For I had a recipe from Cooking Light magazine, and folks it was full-proof. All I had to do was keep stirring, and stirring, and stirring… to come to the this state of creaminess. Delish.

I am so full of myself AND my so stinkin’ delicious risotto right now. Humility would just be a ruse. Here’s the recipe from the January/February 2010 issue:

“Our Favorite Risotto, with Porcini Mushrooms and Mascarpone”

INGREDIENTS:

  • 1 1/2 cups boiling water
  • 1/2 cup dried porcini mushrooms (about 1/2 ounce)
  • 1 (14-ounce) can less-sodium beef broth
  • Cooking spray
  • 1 cup uncooked Arborio rice or other short-grain rice
  • 3/4 cup chopped shallots
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine
  • 1/4 cup (2 ounces) grated Parmigiano-Reggiano cheese
  • 1/4 cup (1 ounce) mascarpone cheese
  • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup (1 ounce mascarpone cheese

PREP:

  • Combine boiling water and mushrooms; let stand 10 minutes or until soft. Drain through a colander over a bowl. Reserve 1 1/4 cups soaking liquid, and chop mushrooms.
  • Bring 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. Coat pan with cooking spray. Add rice, shallots, and garlic; sauté 5 minutes. Add wine, and cook until liquid evaporates (about 2 minutes).
  • Add 1 cup 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 cup at a time, stirring occasionally until each portion of broth mixture is absorbed before adding the next (about 25 minutes total). Add mushrooms, cheeses, thyme, salt, and pepper; stir gently just until the cheese melts. Serve warm.

***For what it’s worth, I didn’t use the mascarpone on mine since I typically avoid dairy, though Parm usually treats me fine in small doses. The hubs did do a dollop, which I tasted, and I have to say I preferred it without the Italian cream cheese. Go figure.

This is a great recipe for impressing some guests–even the Tom.