Porcini and Mascarpone Risotto

Serves 6

Use these ingredients as directed in the recipe for Basic Risotto:

Cooking liquid:
3 cups boiling water
1 oz. dried porcini mushrooms
28 oz. low-sodium beef broth (or vegetable stock)

1 ½ cups chopped shallots
4 cloves garlic, minced

1/2 cup grated Kowalski's Parmesan Cheese
1/2 cup mascarpone cheese
2 tbsp. chopped fresh thyme

Pour boiling water over mushrooms in a medium bowl and soak 10 min.; drain mushrooms, reserving 2 ½ cups liquid. Strain liquid in a fine mesh strainer to remove sediment. Combine strained mushroom soaking liquid with beef broth to create cooking liquid. Chop mushrooms; add to cooked risotto when other stir-ins are added.