Twelve Days of Christmas Cookies - Part 2

For several years I have made these brownies at Christmas for my family and friends. The recipe is from the Hershey kitchens website (http://www.hersheys.com/recipes). If you love moist fudgy brownies, if you love dark chocolate, if you love chocolate and mint, you will love these brownies. 

Fudgy Mint Cheesecake Bars

Ingredients

• 1 package (4 ounces) of Hershey's unsweetened chocolate baking bar, broken into pieces
• 2 cups sugar
• 2 teaspoons vanilla extract
• 1 package (8 ounces) of cream cheese, softened
• 1 can (14 ounces) of sweetened condensed milk (not evaporated milk)
• Green food color (optional)
• 1/2 cup (1 stick) plus 2 tablespoons butter or margarine, divided
• 4 eggs
• 1 cup all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon peppermint extract

Chocolate Glaze (recipe follows)

Ingredients

1. Preheat oven to 350 degrees F. Grease 13x9x2-inch baking pan.
2. Melt chocolate with 1/2 cup butter. Combine the chocolate mixture with sugar, 3 eggs, vanilla, and flour in a large bowl, beating until well blended. Spread mixture into prepared pan. Bake for 12 minutes.
3. Meanwhile, beat cream cheese, remaining 2 tablespoons butter, and cornstarch in a medium bowl until fluffy. Gradually beat in sweetened condensed milk, then remaining 1 egg, peppermint extract, and food color, if desired.  Pour the mixture over the hot brownie layer. Bake for 30 minutes or until set.
4. Spread chocolate glaze over top. Cool. Refrigerate until set. Cut into bars. Store covered in refrigerator. Makes 24 to 36 bars.

Chocolate Glaze: Combine 1 cup Hershey's Special Dark Chocolate Chips or Hershey's Semi-Sweet chocolate chips and 1/2 cup whipping cream in a small saucepan. Cook over low heat, stirring constantly, until thickened and smooth. Makes about 2/3 cup glaze.

Photo Credit: Hershey Kitchens

Chocolate Crackle Thumbprint Cookies

I love chocolate. I am an unabashed chocoholic. If given a choice between a savory, juicy Porterhouse steak or Lindt dark chocolate with a hint of chili pepper, I’d choose the Lindt. If either a sweet, succulent lobster tail with drawn butter, or a Ghirardelli 70 percent cacao, there’s no need for a bib. If it were George Clooney on a deserted island or a Fran‘s dark chocolate/sea salt caramel, well I’m afraid I’d have to break someone’s heart.

When a want something a bit more indulgent than a chocolate bar to satisfy my craving, I often bake cookies. Chocolate chip cookies are OK in a pinch, but I prefer something a bit more intense. Brownies are comforting (I prefer the chewy kind). And then there are chocolate crackle cookies. Sinfully dark and dense, moist on the inside and covered in a crisp coating of powdered sugar. 

Today I was wondering if there was some way to make them even more enchanting? What about turning a chocolate crackle cookie into a thumbprint cookie, and then filling the indentation with chocolate hazelnut spread?

Here’s what is happening in my kitchen today:

Ingredients

• 1/2 cup butter, softened
• 2/3 cup granulated sugar
• 1 egg yolk
• 2 tablespoons milk
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa 
• 1/4 teaspoon salt
• Confectioners sugar for rolling cookies
• About 1/2 cup chocolate/hazelnut spread (such as Nutella)

Instructions

1. In a large mixing bowl, cream together butter and sugar until light and fluffy. Beat in egg yolk, milk, and vanilla. Combine the flour, cocoa, and salt and gradually add to creamed mixture and mix well. Cover and chill for at least one hour or overnight.
2. When ready to bake, preheat oven to 350 degrees F. Form dough into 1-inch balls (this recipe makes about 2 1/2 dozen cookies). Roll in confectioners sugar to cover. Place cookies 2 inches apart on greased cookie sheet. 
3. Using the end of a wooden spoon handle, make a ½-inch indentation in the 
4. center of each ball. Bake in preheated oven for 10-12 minutes or until set. Remove to wire racks to cool. Fill the indentations with about ½ tsp of chocolate/hazelnut spread.

Twelve Days of Christmas Cookies



Christmas is fast approaching. Although it comes at the same time every year, I'm feeling a bit unprepared--2020 has been quite a year! Nevertheless, one thing that I always look forward to is Christmas baking. My goal is the "12 Days of Christmas Baking." Can I do it?

One of my favorites is a soft, ginger cookie created by Nancy Bolton-Rawles of Eagle Point, Oregon. Her recipe was published by Sunset in their December 2006 edition. I think you will agree with me that it is worth making, over and over again.

Frosted Ginger Cookies

Ingredients

• 1 cup granulated sugar, plus more for rolling
• 3/4 cup butter, at room temperature
• 1 egg
• 3 tablespoons molasses
• 2 cups flour, sifted
• 1 tsp. baking soda
• 1 1/2 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon each of salt, ground cloves, and freshly ground nutmeg
• 1 cup powdered sugar
• 1 teaspoon lemon juice

Instructions

1. Preheat oven to 350 degrees F. In a large bowl, cream 1 cup granulated sugar with butter until light and fluffy, about 3 minutes. Mix in egg and molasses.
2. In a medium bowl, stir together flour, baking soda, and spices. Add to butter mixture and blend well.
3. Fill a shallow bowl with granulated sugar. Break off walnut-size pieces of dough and roll into balls; roll balls in sugar. Arrange on greased cookie sheets and bake until golden brown, about 10 minutes. Transfer to cooling racks.
4. Meanwhile, make the glaze: Combine powdered sugar with 1 tablespoon water and stir until smooth, then stir in lemon juice. Drizzle glaze over cookies.

Makes 40 cookies

Photo Credit: Leigh Beisch

Photo Credit: James Carrier

I first found this recipe in a 2002 advertisement by Challenge Butter. It has since appeared on several websites, most recently at Sunset. Several reader comments complained that the dough is dry and crumbly, but I have found that it just takes patience. This is a shortbread dough, and using your stand mixer at low speed I guarantee that the dough will come together—the resulting cookie is flavorful and beautiful.

White Chocolate Raspberry Slices

Ingredients

• 1/2 cup butter, at room temperature
• 1/4 cup sugar
• 1 tsp. vanilla (I prefer almond extract)
• 1 1/4 cups all-purpose flour
• 1/4 cup raspberry jam
• 2 ounces white chocolate, chopped

Instructions

1. In a large bowl, with a mixer on medium speed, beat 1/2 cup butter, sugar, and vanilla or almond extract until smooth. Stir in 1 1/4 cups flour, then beat until the dough comes together.
2. Divide dough into thirds. On a floured surface, with the palms of your hands, roll each portion into a 9-inch long rope about 1 inch thick. Place ropes 3 inches apart on a buttered 12 x 15-inch baking sheet. Press your finger into the dough to make 1/2-inch wide indentations at 1-inch intervals along each rope. Spoon 1/4 tsp. jam into each indentation.
3. Bake ropes in a 350-degree F. preheated oven until edges are lightly browned, 12 to 15 minutes. Let cool on the baking sheet.
4. Place white chocolate in a plastic sandwich bag, pushing to one corner; secure the bag just above the chocolate with a twist-tie or knot. Immerse the corner of the bag in a cup of hot water until the chocolate is melted. Dry the bag, then, with scissors, cut off the tip of the corner. Squeeze the bag to drizzle white chocolate decoratively across the ropes. Chill until chocolate is firm to touch, about 1 hour, then cut each rope diagonally into 12 slices.

Thanksgiving Recipes - Side Dishes

It's time to think about the Thanksgiving Day meal (because I'm the Carb Diva, T-day is my favorite holiday). Obviously, this year will be different. We won't be gathering a dozen or more people under our roof (unless you already all live together). 

But we still have much to be thankful for. Let's plan on creating sweet and savory memories from the kitchen and creating loving memories around the dining table. 
Here are a few of my favorite recipes from my recipe file for side dishes.

Carb Diva's Potatoes Delmonico 

Here's a link to my recipe as featured on the website Delishably.

Parsley Potatoes

Ingredients

• 1 1/2 pounds new (white, red, or Yukon gold) potatoes
• 2 tablespoons butter, melted
• 1 tablespoon minced fresh parsley
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Add 1 inch of water to a large saucepan with a lid. Cover and heat to boiling over high heat. Add the potatoes. Cover and heat to boiling, reduce the heat. Cook covered 20 to 25 minutes or until tender; drain and return to the pan.
2. Drizzle butter over the potatoes. Sprinkle with parsley, salt, and pepper. Stir gently to coat potatoes.

Apple, Pecan, and Blue Cheese Salad

Ingredients for Salad

• 6 cups baby spinach leaves, washed
• 1 small-sized tart-crisp apple, cored and sliced thinly (Granny Smith is an excellent choice for this)
• 1 cup sliced celery
• 1/2 cup glazed pecans
• 1/2 cup crumbled Roquefort

Ingredients for Raspberry Vinaigrette

• 1/4 cup olive oil
• 2 tablespoons raspberry-flavored vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard

Instructions

Toss all salad ingredients together in a large bowl. Whisk together the vinaigrette ingredients in a small bowl. Do not add the dressing until you are ready to serve the salad.

Carrot Souffle

This is not your typical fluffy, eggy, light-as-a-feather souffle; it is dense and rich. If you like Stouffer's Spinach souffle, you will enjoy this.

Ingredients

• 1/2 pound carrots, peeled and chopped
• 1 small onion, chopped
• 1 cup water
• 1 teaspoon dry thyme leaves
• 2 large eggs
• 1/4 cup flour
• salt and pepper to taste

Instructions

(1) Preheat oven to 400 degrees F.

Place the carrots, onion, water, and thyme in a saucepan with a lid. Cook 20 minutes or until the carrots are very tender. Drain.

(3) Puree the carrot/onion mixture in a food processor. Add eggs, flour, and seasoning and pulse until well blended.

(4) Pour mixture into a lightly-greased 8-inch springform pan. Bake in preheated oven 45 minutes. Serve warm or at room temperature.

Kale and Brussels Sprouts Salad

Ingredients

• 3 cups Brussels sprouts
• 1 large bunch of Tuscan kale, center stems removed
• 1 cup finely grated Parmesan cheese
• 1/2 cup extra-virgin olive oil
• 1/2 cup toasted walnuts, chopped
• 2 tablespoons Dijon mustard
• Juice and zest of 2 lemons
• Salt and black pepper to taste

Instructions

1. Thinly slice the Brussels sports with a sharp knife or food processor.
2. Thinly slice the kale.
3. Whisk together the cheese, olive oil, nuts, Dijon, lemon juice and zest, and salt and pepper.
4. Add the Brussels sprouts and kale and toss to coat the vegetables.

Thanksgiving Recipes - The Main Event

 

It's time to plan for the main course of the Thanksgiving Day meal (because I'm the Carb Diva, T-day is my favorite holiday). Obviously, this year will be different. We won't be gathering a dozen or more people under our roof (unless you already all live together). 

But we still have much to be thankful for. Let's plan on creating sweet memories from the kitchen and creating loving memories around the dining table. 
Here are a few of my favorite recipes from my recipe file for the main course.

Despite the fact that we will have only five gathered at our table, I am roasting a 24-pound turkey (Mr. Carb LOVES turkey leftovers). My slow-roasted turkey takes quite some time (half-a day at least, depending on the size of the bird) so because time is short (and you probably aren't planning on feeding a crowd, I'll share that recipe another time. 

Here are some of my favorite smaller-scale main dishes--a few of them are vegetarian.

Cider-Braised Turkey Thighs or Drumsticks (Serves 4)

Chicken with Tarragon Cream Sauce

Make Your Own Deli-Style Roast Chicken

Rosemary-Roasted Chicken

Gingered Pork Tenderloin with Peanut Sauce

Caramelized Onion Tart

Butternut Squash Lasagna with Fennel and Gorgonzola

 

Thanksgiving Recipes - Desserts

It's not too early to start thinking about the Thanksgiving Day meal (because I'm the Carb Diva, T-day is my favorite holiday). Obviously, this year will be different. We won't be gathering a dozen or more people under our roof (unless you already all live together). 

But we still have much to be thankful for. Let's plan on creating sweet memories from the kitchen and creating loving memories around the dining table. 
Here are a few of my favorite recipes from my recipe file for desserts.

Lemon-Cranberry Loaf

Ingredients for the Basic Loaf

• 2 1/2 cups flour
• 1 cup brown sugar
• 3/4 cup granulated sugar
• Zest of 1 large lemon
• 3/4 teaspoon salt
• 3/4 cup vegetable oil

Add This to Make the Streusel Topping

• 2 tablespoons finely chopped walnuts
• 2 tablespoons brown sugar

Add This to the Basic Batter to Complete the Loaf

• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup fresh cranberries, coarsely chopped
• 3/4 cup buttermilk
• ¼ cup fresh lemon juice
• ½ teaspoon vanilla extract
• 1 large egg
• 1/2 cup powdered sugar
• 1 1/2 to 2 tablespoons orange juice

Instructions

1. Preheat oven to 325 degrees F.
2. Butter and flour a 9-inch by 5-inch loaf pan and set aside.
3. Mix flour, 1 cup brown sugar, granulated sugar, and salt, and in a large mixing bowl. Add the oil and stir until the mixture resembles coarse meal. Transfer 3/4 cup of the mixture to a small bowl.
4. Stir the chopped walnuts and 2 tablespoons brown sugar into this reserved mixture and set aside. This will be the topping on the loaf.
5. Mix baking soda and baking powder into the remaining flour mixture. Add the fresh cranberries. Whisk together the buttermilk, lemon juice, vanilla, and egg in another bowl. Add the buttermilk mixture to the cranberry mixture and stir just until combined.
6. Pour batter into prepared pan. Sprinkle reserved topping evenly over the batter.
7. Bake until tester inserted into the center comes out clean, about 1 hour and 30 minutes. Remove from oven and place on wire rack to cool slightly.
8. To make the icing whisk together the powdered sugar and orange juice and drizzle over the loaf.

Perfect Apple Pie

As published on the Delishably website. Link is here.

Vegan Pumpkin Pie

This is the pie I made for my younger daughter when she opted for a vegan diet (no eggs or dairy). Even though she is no longer vegan, I've kept the recipe because it's easy, and it tastes great!

Ingredients

• 1 can (16 ounces) pureed pumpkin (NOT pumpkin pie filling)
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 package (10–12 ounces) soft tofu, processed in a blender until smooth (Don't use "low fat" tofu.)
• 1 9-inch pie shell

Instructions

1. Preheat oven to 425˚F.
2. Cream the pumpkin and sugar together. Add salt, spices, and blended tofu; mix thoroughly.
3. Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350˚F and bake for another 40 minutes.
4. Chill and serve.

Thanksgiving Recipes - Appetizers

It's not too early to start thinking about the Thanksgiving Day meal (because I'm the Carb Diva, T-day is my favorite holiday). Obviously, this year will be different. We won't be gathering a dozen or more people under our roof (unless you already all live together). 

But we still have much to be thankful for. Let's plan on creating sweet and savory memories from the kitchen and creating loving memories around the dining table. 

Here are a few of my favorite recipes from my recipe file for appetizers.

Carb Diva Mediterranean Cheese Torta

Ingredients

• 2 8-oz packages cream cheese, at room temperature
• 1/4 cup basil pesto
• 1/2 cup oil-packed sun-dried tomatoes, drained
• 2 tablespoons grated Parmesan cheese
• 1 tsp. minced garlic
• 1/4 cup kalamata olives, finely minced

Instructions 

(1) Line a 2-cup container (preferably plastic) with two layers of cheesecloth. Set aside.

(2) Beat the cream cheese with an electric mixer until very smooth and creamy. Spoon 1/4 of the cream cheese into the bottom of the prepared container. 

(3) Spoon the pesto evenly over the cheese. Add a second layer of cheese.

(4) Place the sun-dried tomatoes, Parmesan cheese, and garlic in a food processor and pulse until finely chopped. Spread the tomato layer over the cream cheese.

(5) Follow with a third layer of cream cheese, then the minced olives, and finally the last 1/4 of the cream cheese.

(6) Fold up the edges of the cheesecloth to cover the top of the cream cheese. Press gently to compact. Cover airtight and chill until firm, at least one hour and up to one day. 

(7) To serve, fold back the cheesecloth, invert the container onto a serving plate and remove the container and cheesecloth. Serve with crackers or crostini.  

 

Creamy Blue Cheese Dip

This is the stuff you dip, spoon (or desire to bathe in) when you eat Buffalo wings:

Ingredients

• 1/2 cup buttermilk (see note below)
• ½ cup sour cream
• ½ cup mayonnaise
• 2 teaspoons lemon juice
• 1 clove garlic, minced
• 1/8 teaspoon black pepper
• 3/4 cup crumbled Danish blue or Stilton

 

Instructions

1. If you like a chunky dressing, combine all ingredients except the cheese in a bowl; stir to blend. Fold in the crumbled blue cheese.
2. If you prefer a smooth dressing, process everything in a blender or food processor. If the mixture seems too thick, add a few more teaspoons of milk.

NOTE: If you don't have buttermilk, don't worry. Place 1/2 teaspoon of white vinegar in a 1 cup measuring cup. Fill to the 1/2 cup mark with regular milk, stir and let sit for 5 minutes.

 

Norwegian Gravlax 

Ingredients

 

• One two-pound salmon fillet, skin on
• 3 tablespoons salt
• 2 tablespoons sugar
• 1 tablespoon coarsely ground black pepper
• 1 bunch dill, coarsely chopped

 

Instructions 

1. Trim salmon fillet. Scrape the skin well to remove scales and use tweezers or pliers to remove any bones.
2. Blend together salt, sugar, and black pepper. Sprinkle half of the salt mixture in the bottom of a roasting pan, then sprinkle one-half of the dill over.
3. Place the salmon in the pan, skin-side down.
4. Sprinkle on the remaining salt mixture and dill. Press with hands to ensure that salt adheres to salmon flesh.
5. Cover and refrigerate for 3 to 4 days, turning fish over every day.
6. Scrape seasoning and dill from fillets before serving.

 

Marinated Carrots

Ingredients

• 3 tablespoons Dijon mustard
• 3 tablespoons red wine vinegar
• 1/4 cup olive oil
• 1 pound carrots, peeled and cut into matchstick pieces or coarsely grated 

Instructions

1. In a large bowl, combine mustard and vinegar. Whisk to blend.
2. Gradually whisk in olive oil.
3. Add carrots and toss to coat with dressing.
4. Marinate at room temperature, tossing occasionally, for 2 hours.

 

Slow-Roasted Tomato Tart

Ingredients

 

• 2 pounds of Roma tomatoes (not too large), cut in half lengthwise
• 1/4 cup olive oil
• salt and freshly ground black pepper
• fresh thyme sprigs (optional)

Instructions 

1. Preheat oven to 225 degrees F.
2. Place the tomatoes, cut side up on a rimmed baking sheet (a jelly-roll pan works great for this!).
3. Drizzle with olive oil and season with salt and pepper (and thyme, if using)
4. Bake until the tomatoes are no longer exuding juice, but still feel plump (this will take anywhere from 4 to 6 hours, depending on the size of your tomatoes).

Prepare the Pastry

Now that the tomatoes have given up their excess juices (and in doing so all of their amazing flavors has been concentrated into a cute little bundle), we need to construct the tart shell. 

An internet search will reveal many "tomato tart bakers" who use pre-made puff pastry to line their baking pans. Others will opt for a pre-form galette made with a traditional pie dough. I prefer to use an easy (and very forgiving) pastry recipe that allows one to roll out the pastry directly into the pan. 

Ingredients

• 1 cup plus 2 tablespoons all-purpose flour (divided)
• 2 tablespoons cold water
• pinch of salt
• 1/2 cup shortening

 Instructions

1. In a small bowl combine the 2 tablespoons of flour and the water; mix with a spoon until smooth. Set aside.
2. In another (medium-sized) bowl combine the remaining (1 cup) flour and salt. Cut in the shortening until the mixture resembled coarse crumbs. Add the reserved flour/water mixture. Stir until it forms a ball.
3. Press the dough onto the bottom and up the sides of an ungreased 9-inch pie pan.

 

Finish the Tomato Tart

Ingredients

 

• 1 large yellow onion, minced
• 2 tablespoons olive oil
• salt and freshly ground black pepper
• 2 cups grated cheese (see suggestions below)
• 2 tablespoons sour cream

Instructions

1. Preheat oven to 375 degrees F.
2. Place onion and olive oil in medium-sized sauté pan. Cook over medium heat about 10 minutes or until onion is softened and is beginning to get golden in color. Set aside to cool.
3. Place one-half of the cheese in the pastry-lined pan.
4. Stir the sour cream into the cooled sautéed onions. Dollop spoonfuls of this mixture evenly over the cheese.
5. Top with the roasted tomatoes, and then the remaining cheese.
6. Bake for 35-40 minutes or until the crust is golden brown.
7. Remove from oven and let rest at least 10 minutes before serving.

 Suggestions for Cheese

• Irish Cheddar (my favorite)
• Feta cheese
• Swiss or Gruyere
• Sharp Cheddar and/or Cheddar/Jack

 

Mama's Split Pea Soup Recipe

The weather is definitely feeling more and more autumnal. It's time to prepare a batch of soup. For this article, I dug back into my roots to prepare a wonderful, comforting soup that my mom used to make for us.

My mom was German-Russian and was brought up in very frugal conditions. Soup wasn't just a first course or an appetizer of thin broth with a few vegetables floating around the rim. Soup was a stick-to-the-ribs hearty meal, and this one is no exception. In fact, I submitted the recipe to a Progresso Soup contest and received honorable mention. (I'm sure Mama would have been proud.)

Don't be frightened by the prospect of cooking dry beans. The process is really quite simple, economical, and healthy (have you seen the sodium levels in canned beans?). One can of beans costs at least $1.00 on sale. However, a pound of dried beans costs about the same and yields 4 to 5 cups of cooked beans.

I originally posted this recipe on my space on Delishably.com. Here's the link.

A New Italian Dish - Arancini

I've always strived to be a frugal shopper and a frugal cook in the kitchen. My parents were young adults during the Great Depression, and they instilled in me and my siblings a "use it up, make it do, wear it out, or do without" mentality. 

However, if one good thing has come of the Covid-19 pandemic, it's that I've stepped up my game to a whole new level. Absolutely nothing goes to waste in my kitchen. In fact, when I cook I often make "extra" of something because I already have plans on how to repurpose the leftovers. An example of that philosophy is this recipe for arancini (pronounced eh-ruhn-see-nee).

A few of my non-Italian friends might be puzzling over "what the heck is arancini?" It's rice stuffed with cheese, breaded, fried (or baked), and served with a marinara (red sauce).

Arancini

Ingredients

• 2 cups leftover risotto (see recipe below)
• 8 small cubes of cheese (I used mozzarella)
• 1/2 cup flour
• 1 egg, beaten
• 1/4 cup dry bread crumbs
• 1/4 cup Panko bread crumbs
• marinara sauce
• grated Parmesan cheese (for garnish)

Instructions

1. Preheat oven to 425 degrees F.
2. Line a rimmed baking sheet with parchment paper.
3. Divide your leftover (cold) risotto into 8 equal-sized portions (they should be about the size of a golf ball. Shape each portion into a ball, insert a cube of cheese into the ball, and reshape the ball to completely cover the cheese. This step is important. If any of the cheese is exposed it will leak out.
4. Set up a breading station (pretend that you are breading chicken). There will be a shallow bowl of the flour, a shallow bowl with the beaten eggs, and a shallow bowl containing the bread crumbs and Panko.
5. One at a time roll the rice balls in flour, then cover completely with the beaten egg, and then roll in the crumbs to completely cover. Place each one on the prepared baking sheet. Make sure that they are evenly spaced, not touching.
6. Bake for about 25-30 minutes or until golden brown. Serve with warm marinara sauce.

Makes 4 servings

About that rice. Any old rice won't do. You must use cooked risotto, which is a sticky rice. Here's my favorite recipe. 

Mushroom Risotto

Ingredients

• 2 tablespoons butter
• 1 1/2 tsp. olive oil
• 1/2 cup minced onion
• 1 garlic clove, minced
• 1/2 pound fresh mushrooms, sliced
• 1/2 teaspoon dried thyme leaves
• 3/4 cup dry white wine
• 1 cup arborio rice
• 1/4 teaspoon ground black pepper
• 3-4 cups chicken, vegetable, or mushroom broth, heated to a simmer
• 1/4 cup Parmigiano-Reggiano, grated
• 1/4 cup mascarpone cheese

Instructions

1. In a large frying pan melt 1 tablespoon of butter with olive oil over medium heat. Add onion and garlic and cook until onion is soft about 2 minutes. Stir in mushrooms and cook until lightly browned (3 to 4 minutes). Stir in thyme.
2. Add 1/4 cup of the wine and cook until the wine is absorbed. Remove from heat and cover to keep warm.
3. Melt the remaining 1 tablespoon of butter in a large heavy saucepan over medium heat. Add rice, pepper, and remaining 1/2 cup white wine. Stir to ensure that rice does not clump together and cook until wine is absorbed. Add 1 cup broth, reduce heat to low, and stir until broth is almost absorbed. Continue to add broth, 1/2 cup at a time, and stir until rice is creamy and tender but still firm in the center. This should take about 15 to 18 minutes.
4. Stir in mushrooms. Remove from heat and stir in Parmigiano-Reggiano and mascarpone cheese.