Sweet Potato Gnocchi

I'm not a huge fan of sweet potatoes, but they've redeemed themselves in my book for this use. While in Austin a few weeks ago I had some sweet potato gnocchi that were insanely delicious; they were fluffy and super buttery and rich. Then I got a couple sweet potatoes in my CSA box around Thanksgiving so set off to make my own sweet potato gnocchi.

I substituted sweet potatoes for regular potatoes in my great-grandmother's gnocchi recipe and served them in a meat ragu which I'll also provide the recipe for here. Making everything is a big endeavor, but so worth it. I also discovered that the gnocchi in the meat ragu freezes quite well; just defrost and bake to before serving. As an easy alternative you can skip the meat ragu and toss the gnocchi in browned butter with fresh sage.

Ingredients:

• Meat ragu (recipe to follow)
• 2 large sweet potatoes
• 1 stick butter, melted
• salt
• approx 3 cups of AP flour 
• 2-3 egg yolks
• Parmesan, shredded

1. Wash the sweet potatoes and piece a few times with a fork. Place in oven at 400 for 45 minutes or until cooked through. Remove from oven and allow to cool enough to handle. 
2. Cut lengthwise and remove insides from skin. Put potato through ricer to get smooth texture. 
3. Place potato in large bowl and mix in melted butter and add 1 tablespoon of salt.
4. To make dough, start by combining the potato with an equal amount of flour (So if you have 2 cups potato use 2 cups of flour). I used a stand-up mixer with the paddle attachment and then dough hook, but you can use your hands too, but don't over mix. 
5. Once flour and potato is combined add 1 egg yolk and mix until combined. Continue to add 1 egg yolk at a time until dough comes together. Usually it takes 2-3 yolks. The dough should be spongy and just dry enough to handle. You can add more flour if dough is too wet. 
6. Place dough onto floured surface and shape into ball. Cut into 8ths so it's easy to handle.
7. Take each piece of dough and roll into long 1 inch thick rope. Then off 1 inch long pieces from rope. Dust pieces of gnocchi with flour. Using your thumb, roll each piece across a gnocchi board or around a fork and place on dusted sheet pan. 
8. Once all gnocchi are created, bring a large pot of salted water to rolling boil. Then gently place gnocchi into water in batches so they don't crowd and stick together. Cook for 4 minutes and taste gnocchi to make sure cooked properly and adjust cooking time if needed. Remove cooked gnocchi from water and place directly into warm sauce as others cook. 
9. Serve immediately, sprinkled with Parmesan. Or refrigerate/freeze in sauce and reheat by baking in covered dish. 

Meat Ragu Ingredients:

• 1 onion, chopped
• salt and pepepr
• 2 tablspoons olive oil
• 4 cloves garlic, chopped
• 2 tablespoons dried oregano
• 1/2 lb ground beef
• 1/2 lb Italian sausage, removed from casing
• 2 cups red wine (Merlot, Zin, Sangiovese, etc)
• 1-28oz can of tomato puree
• 1-6oz can of tomato paste

1. Heat olive oil in large pot. Add onion and garlic, season generously with salt and pepper and cook until begins to soften. 
2. Add oregano and cook for 2 more minutes. 
3. Add beef and sausage. Break up into small pieces and cook through. 
4. Pour in wine, tomato sauce, and tomato puree, and mix to combine.
5. Using immersion blender, puree only slightly (about half of sauce).
6. Allow ragu to simmer for 2 hours. It should be thick, but if it thickens too much add a little water. 

Croxetti Con Sugo Blanco

You may have noticed that I haven't blogged much. I haven't given it up, but I've been focusing on find myself, culinarily speaking. I've spent a lot of time learning about regional Italian cooking and, in particular, researching the cuisine from the area where my great-grandmother, Gram, is from. I've got family from all over Italy, but I was close to Gram and when I think of comfort food, it's her cooking that comes to mind. Gram came from Grondola, which is a village within the commune of Pontremoli. It lies in the northeast corner of Tuscany (land of the peasant bean-eaters), near the borders of Liguria (where pesto hails from) and Emilia-Romagna (a gastronomic nirvana). Additionally, Pontremoli is where many trade routes over the Appenine mountains converged and it lies on the Via Francigena, an important pilgrimage route in medieval times. The cuisine of Grondola is centered around local ingredients, but is influenced by the heavy interaction with its neighbors throughout history.

Croxetti con sugo blanco is a simple, but delicious dish that makes me feel close to Gram. Croxetti is pasta shaped like large flat coins and have a coat of arms or ornate image stamped onto them. You probably won't find these at a supermarket, but can easily find them at an Italian specialty shop (like I did) or on the Internet. Croxetti cook up just like any other dried pasta and then the white sauce is made in a matter of seconds in a food possessor. It's similar to a creamy pesto, but uses marjoram rather than basil and not so much of it. 

Ingredients:

• 1 pound dried croxetti pasta
• salt and pepper
• 4 tablespoons unsalted butter
• 1 cup pine nuts
• 2 cloves garlic, peeled and roughly chopped
• 1/4 cup olive oil
• 1/4 cup whole milk
• 1/4 cup chopped marjoram
• freshly grated Parmesan, for garnish

1. Melt butter over low heat and then remove to cool. 
2. Bring large pot of salted water to a boil. Cook pasta according to package directions, but do not overcook. Reserve 1 cup of pasta water and then drain. 
3. Place into food processor the pine nuts, garlic, olive oil, milk, and marjoram. Add pinch of salt and pepper. Pulse to combine. Then slowly add the butter to prevent the sauce from creating a foam, continuing to blend. Season to taste. Sauce should be thick at this point.
4. Thin the sauce with a few tablespoons of the reserved pasta water and then toss with the drained pasta. 
5. Serve immediately, garnished with grated Parmesan. 

Mmmm... Meatballs and Spaghetti

Italians eat spaghetti. Italians eat meatballs. Italian do not, however, eat spaghetti and meatballs. That is an American invention and a splendid one at that.

My husband, Jimmy, and I had lunch at an Italian restaurant one day where Jimmy ordered their famous giant meatball (yes, just one as this thing was the size of a softball) with spaghetti. His meatball was bland and crumbly. I promised him that I would make him the best meatball he's ever had. And I did. Combining ground beef, pork, and pancetta, packs a huge punch of flavor. My meatballs are rich, moist, and far from bland. This recipe makes a lot of meatballs and is great for entertaining a large crowd. I love making meatball subs with the leftovers too!

Meatballs Ingredients:

• 1 1/2 cups Panko bread crumbs
• 1 cup milk
• 2 eggs
• 1 lb lean ground beef
• 1 lb lean ground pork
• 6 oz pancetta, finely chopped
• 2 cloves garlic, smashed into a paste
• 1 cup grated Parmesan cheese
• 1/4 cup minced fresh Italian parsley
• 1 teaspoon powdered gelatin, dissolved in 2 tablespoons cold water
• 1 teaspoon salt
• 1/2 teaspoon pepper

Sauce Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• 2 cups red wine
• 2-28 oz cans San Marzano tomatoes, with juice
• 1-6 oz can tomato paste
• salt and pepper, to taste
• sugar, to taste
• grated Parmesan, for serving
• 2 lbs spaghetti

1. Start by making meatballs. Preheat oven to 400F and spray 2 baking sheets with non-stick spray or olive oil. 
2. In a large bowl, mix together the Panko and milk, letting it sit for a few minutes and mash with a fork against the side of the bowl. Then add all the rest of the ingredients and fold everything together. 
3. Roll into meatballs about the size of a golf ball and place on the baking sheets. This will give you about 30-40 balls. Place in oven and set timer for 25 minutes. When meatballs are done, remove from the oven and reduce heat to 300F. 
4. While meatballs are cooking, start on the sauce. In (very) large pot, heat olive oil over medium heat and saute the onions  with a couple pinches of salt until translucent. Add the garlic, red pepper flakes, and oregano, and cook for 2-3 minutes more.
5. Pour in the wine, tomatoes, and tomato paste, and bring to a boil. Reduce to a simmer and cook for 10 minutes. Use an immersion blender to puree the sauce. Simmer for another 10 minutes. 
6. Adjust taste using salt, pepper and sugar. Use a teaspoon of sugar at a time- this will deepen the flavor, but don't use too much. You can also add more oregano right now if you'd like. 
7. Place the meatballs into the sauce and try to get them mostly covered with sauce. Cover pot with foil and place in the oven for 1 hour. 
8. In separate pot, cook the spaghetti according to the package directions minus 1 minute. Drain the spaghetti and return to the pot. Stir in a little sauce from the meatballs. 
9. To serve, place spaghetti on a plate and then top with 2-3 meatballs plus more sauce and a sprinkle of Parmesan. 

Bucatini Alla Matriciana

Bucatini alla Matriciana is one of the most famous Roman dishes (right next to Spaghetti alla Carbonara and Bruschetta) and yet you have, more than likely, never heard of it. Probably because at the center its flavor profile is guanciale which is cured pork jowl or cheek. If that scares you or if you just can't find it where you live, then you can substitute pancietta or bacon and still have a delicious meal, but you'd be missing out on some serious authentic Italian flavor. There are tomatoes in the sauce, but the tomato is far from the star; the rich guanciale and Pecorino Romano take center stage here. If you want to take a bite out of Italy the key is using Italian ingredients. It gets a bit pricey for the real deal, but well worth it and lot cheaper than a plane ticket to Rome. 

Ingredients:

• 1/2 lb guanciale, cut into cubes/lardons
• 2 small/medium yellow onions, diced
• 3 cloves garlic, minced
• 1/2-1 teaspoon crushed red pepper flakes, depending on your preference
• salt to taste
• 1 28 oz can San Marzano Tomatoes, diced, plus the juice
• 1 lb bucatini pasta, cooked 1 minute less than directed on package (buy the best quality pasta you can find)
• 1 cup grated Pecorino Romano plus more for garnish
• Olive oil

1. Cook the guanciale over medium-low heat in large skillet until fat is rendered out. Remove most of fat, leaving ¼ cup in pan.
2. Add onion, couple pinches of salt, and red pepper flakes. Cook until onions become translucent. Add in garlic and cook for a couple minutes more.
3. Add tomatoes and bring sauce to a boil. Reduce to low simmer and cook for 1 hour. The sauce should reduce into a thick paste.
4. Toss the pasta into the sauce. Add cheese and drizzle of olive oil to help the cheese bind to the sauce. Toss until sauce is evenly distributed.
5. Serve topped with more cheese. 

Copy Cat: The Olive Garden's Zuppa Toscana

I sometimes get a crazy craving for the endless soup, salad, and bread sticks at The Olive Garden. We used to drive 45 minutes one way just for the Zuppa Toscana, but then I discovered how easy it is to duplicate at home. Neither Jimmy or I could tell the difference between the home-made version and the real thing, and it was delicious on this cold, wintry Friday night at home!

Despite it's name, this soup is not really Tuscan at all except for the kale, but it tastes great anyway. Who wouldn't love a soup with Italian sausage, potatoes, and kale in a lightly creamed onion and garlic broth? 

Ingredients:

• 1 lb Italian sausage
• 1 white onion, small dices
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 3 cups chicken broth
• 5 cups water
• 2 russet potatoes, skin intact, cut in half lengthwise and then sliced 1/8 inch thin
• 1 bunch kale, stems removed and roughly chopped
• 1/2 cup heavy cream
• salt and pepper, to taste

1. Remove sausage from casing and crumble. Cook through and set aside. 
2. In large pot, saute onion and garlic in olive oil.
3. Add chicken broth and water, and bring to a boil.
4. Reduce to a simmer and add potatoes cooking until done. 
5. Add sausage and kale, and let simmer for 5 more minutes. 
6. Stir in cream and season well. 

Italian Style Braised Short Ribs

These rich Italian style braised short ribs will impress your diners, but also impart a sense of comfort. Although it takes a long time to braise, the hands-on cooking time is not long at all. It can also be served a variety of ways. I usually serve the short ribs over creamy Parmesan polenta, but it would be good as a sauce for cheese tortellini or along side some garlic mashed potatoes.

Ingredients:

• 2 lbs beef short ribs
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 6 cloves of fresh garlic
• 1 tablespoon tomato paste
• fresh herbs: thyme, bay leaf, and/or rosemary
• 1 cup red wine
• 2 cups beef stock
• salt and pepper
• Parmesan for garnish

1. Preheat oven to 250. 
2. Rub short ribs with salt. In large pot, sear ribs in olive oil. Do in batches in necessary. 
3. Set meat aside. Add onion, carrots, celery, and garlic to pot and brown well. Add in tomato paste, wine, and beef stock, and deglaze pot. Bring to a simmer. 
4. Tie herbs together with a string and add to the pot. Add back in ribs, cover, and place in oven. 
5. Cook for 2 hours, stirring occasionally. Remove the lid and cook for another hour. The meat should be very tender.
6. Remove the meat from the pot and cut into portions or shred if being used as a sauce. 
7. Remove the herbs, and using an immersion blender, puree the vegetables and liquid. Simmer to reduce if necessary. Add back in the meat and season to taste. Serve sprinkled with grated Parmesan.

To make a creamy Parmesan polenta, follow instructions on package of instant polenta. I used 1/4 cup instant polenta to 1 cup water and this makes 2 servings. Add in 2 tablespoons of cream and 2 tablespoons of grated Parmesan. Salt to taste. 

Italian Sausage Hero

This is more of a non-recipe, but it was so easy and delicious that I wanted to share it. Plus I learned something while trying to figure out what to call my sandwich. I was pretty impressed to find how serious people take their sandwiches on the east coast. They have so many names- grinder, sub, blimpie, hoagie, zep, po' boy, and the list goes on- while we just call them all "sandwiches" here on the west coast. I finally decided to call my sandwich a "hero" which implies it is served on a roll and has Italian flavors. In case you are wondering, the name has no relation to the Greek gyro.

I took a classic Italian combination of sausage, peppers, and onions, and stuffed it into a toasted roll. Squirt a little bit of spicy mustard on there and that is all you need for this flavorful Italian sausage hero. The sausage is the star of this dish so be sure to buy some nice Italian style ones. Or if you are feeling adventurous, make your own!

Ingredients:

• 1/2 onion, cut into bite size chunks
• 1 bell pepper, cut into bit size chunks
• 4 Italian sausages
• 1/2 tablespoon olive oil
• 1/2 teaspoon salt
• dash red pepper flakes
• 4 hero rolls, sliced and toasted
• spicy mustard

1. Heat olive oil in large skillet and cook sausages- you want them to get dark and crispy on the outside so you some medium-high heat. Split the sausages in half lengthwise and put back in the skillet cut side down and get that nice and crispy too. Remove from pan.
2. Reduce heat to medium and place onions and peppers in pan. Sprinkle with salt and cook until soft, stirring occasionally, until softened. 
3. Cut sausage into bite size chunks and toss into onion and pepper mixture. Add red pepper flakes and just cook a minute, enough to reheat the sausage.
4. Pull some of the stuffing from the middle of the toasted rolls so your filling has a nice pocket to go and won't spill out the sides. Stuff your heros and top with mustard if desired. 

The Perfect Pizza Pie

The dough is what makes a pizza good. It needs to have flavor, the perfect chew, and be crispy too..The main problem I used to have with making  pizza dough is keeping it thin. I'd roll out the dough and it would spring back on me. You need to use a high protein flour (bread flour rather than all purpose) to get a good chewiness to the crust, but too much gluten development and the crust will be tough and the dough will be too springy to roll out properly even after letting the dough relax.

I've got 2 secrets. First, use "00" flour. You can find this at specialty stores (I found it at a local Italian grocer) or buy it on the Internet. This flour has a lot of protein, but is highly refined and powdery. It really is worth the effort of getting the special flour. The second secret is letting the dough ferment in the refrigerator overnight rather than on the counter for a few hours. The cold slows fermentation so it has to be allowed a full day in the fridge (but don't let it go longer than 72 hours). The cold prohibits gluten development though. The benefits of this is full flavor will less stretch. The dough actually rolls out easily and doesn't spring back at all. The final result is a crispy, thin, and slightly chewy crust.

Top your pizza with whatever your heart desires. I like to keep mine simple with a little bit of tomato sauce, basil, vegan mozzarella, and a sprinkle of nutritional yeast. Sometimes I really like a pesto sauce with a ton of vegetables too. Cooking on a pizza stone is ideal, but if you don't have one, bake it on a cookie sheet until it's firm and then transfer directly to the oven rack so the bottom can crisp up.

Ingredients:

• 3 cups "00" flour (16 1/2 oz)
• 2 teaspoons sugar
• 1/2 teaspoon instant or rapid-rise yeast
• 1 1/3 cups cold water
• 1 tablespoon light olive oil
• 1 1/2 table salt

1. In standing mixer with paddle attachment, combine flour, sugar, and yeast. Over low speed, slowly add in water- you may not need all of it- until dough forms into a ball and pulls away from the sides of the bowl. Switch to a dough hook attachment and mix for a couple of minutes, until dough is smooth. Allow to sit for 10 minutes (this allows the flour to hydrate).
2. With the dough hook still attached, turn mixer onto low speed. drizzle in olive oil and add salt. Knead dough by letting mixer run at medium-low speed for 5 minutes. 
3. Form dough into tight ball, place in lightly oiled bowl, and tightly cover with plastic wrap. Place in refrigerator for at least 24 hours, but no more than 72 hours. 
4. Remove dough from fridge and, using a knife, cut into 2 even pieces to make 2 large pizzas or 4 even pieces to make 4 smaller (individual size) pizzas. Note that the dough is pretty tough and this is okay. As it warms to room temp, it will soften and relax. On lightly floured surface, form pieces into round smooth balls and allow to sit, covered, for 1 hour. 
5. Preheat oven (and a pizza stone if you have one) to 500F with rack placed at the top of oven. 
6. On lightly floured surface, squash a ball of dough into a flat disk and roll out thin. Place on pizza stone or baking sheet, and add pizza toppings. 
7. Bake for 8-12 minutes, depending on size of pizza, or until crust is nicely browned. Place pizza on wire rack to cool for 5 minutes before serving. 

Spaghetti al Limone

This is currently my favorite dish to eat. This recipe for Spaghetti al Limone is super simple. It is exactly what you think; spaghetti with a light lemon sauce. You can add chicken and vegetables to it, but I think it's perfect just as it is. I got this straight out of Cook's Illustrated. Have you ever read this magazine? If not, you should. The writers attack a dish with passion and make it the best it can be by breaking down every aspect of the recipe, explaining their process and the science behind it. I love that they tell us what techniques don't work for a particular recipe and why. So I changed nothing about their recipe as I trust that they perfected it.

While enjoying this meal picture yourself in Italy, along the Amalfi Coast. You can serve the meal outside in the sun with a nice Pinot Gris and some soft Italian music playing in the background.

Ingredients:

• 1 lb spaghetti (dried)
• 1/4 cup good quality extra virgin olive oil
• 1 shallot, minced
• 1/4 cup cream
• 3 juicy lemons: get 2 teaspoons finely grated zest and 1/4 cup juice
• 1/2 cup finely grated Parmesan cheese
• salt and pepper, to taste
• 2 tablespoons chiffonade of basil leaves

1. Prepare pasta al dente (slightly underdone) according to package directions.
2. Reserve 1 3/4 cups cooking water and set drained pasta aside. 
3. Using same pot, heat 1 tablespoon olive oil over medium heat. Add shallot and pinch of salt, and cook until softened, about 2 minutes. 
4. Whisk in 1 1/2 cups reserved pasta water and cream into pot, bring to a simmer, and cook for 2 minutes.
5. Remove from heat and add back in pasta, tossing thoroughly to coat well. Stir in the remaining 3 tablespoons olive oil, lemon zest, lemon juice, cheese, and 1/2 teaspoon pepper. 
6. Cover and let pasta stand for 2 minutes, tossing frequently and adjusting consistency with remaining 1/4 cup water. Stir in basil and season with salt and pepper to taste. 
7. Serve individual portions sprinkled with more cheese and drizzled with more olive oil if desired. 

Creamy Spinach and Chicken Pasta

Pasta tossed with spinach and chicken in a creamy garlic sauce is one of my husband's signature dishes.The creamy sauce is made from low fat milk and a small amount of Parmesan which gives it a deceptively rich taste. This dish always reminds me of the time he made it for us while on our honeymoon in the Bahamas. After a long day at the beach it was delicious!

Ingredients:

• 1 tsp canola oil
• 1 onion, chopped
• 4 cloves of garlic, minced
• 1 tablespoon flour
• 1 cup milk (1-2%)
• 1/2 cup chicken broth
• 1 lb chicken breasts, cubed
• 2 cups fresh spinach, chopped
• 4 cups farfalle pasta, cooked
• 2 tablespoons grated Parmesan cheese
• salt and pepper, to taste

1. In a large skillet, sweat the onion and garlic in the oil for about 5 minutes.
2. Add the flour and cook, stirring constantly, until flour is slightly browned, about 1-2 minutes.
3. Stir in the milk and broth, and bring to a simmer. Sauce will start to thicken in 2-3 minutes. Stir in chicken, and return to a simmer. Cover and cook for 6-8 minutes, or until chicken is cooked.
4. Add in spinach and allow to cook for just 1-2 minutes, until wilted. Season with salt and pepper.
5. Add pasta and Parmesan cheese, and toss well. Serve with more Parmesan sprinkled on top if desired. 

Dreamy and Creamy Risotto

My favorite Italian dish is risotto. When done right it's heavenly, and when done wrong it's pretty bad. You may have heard it's tricky to make, but it's really not hard; it just takes some patience for 45 minutes of nearly constant stirring. What makes a risotto different from a rice dish is in the way the rice is cooked. When it’s done, the rice is bound in a creamy sauce that is made from the starch from the rice combining with the stock it’s cooked in. It’s like magic.

There are basic steps to making any risotto:

1. Start by sauteing the aromatic ingredients (garlic, onion) in olive oil and/or butter.
2. Add the rice and braise/toast the grains. Arborio is the most common risotto rice in the US.
3. Add the wine and allow it to all be absorbed or evaporated.
4. Increase heat to medium-high. Gradually add broth or stock while stirring with a wooden spoon (add 1/4-1/2 cup at a time, allowing it to be absorbed before adding more). 
5. You can tell the risotto is done by taste-the risotto should be slightly al dente as it will continue to cook a little bit after removed from the heat. You can addition ingredients right before the risotto is done.

Risotto is naturally creamy, but I have a secret ingredient which make it dreamy: a spoonful of Mascarpone cheese. Just stir it in once the risotto is done. Risotto is also a wonderful pallet for creativity as you can put just about anything in risotto. I'm going to show you two of my favorite ways to prepare it.

Risotto with Fresh Corn and Herbs: I grew up in a farming community where corn is king and this recipe always reminds me of summer. Start by preparing your mise-en-place. You will need the following ingredients:

• 3-4 scallions, sliced thin and diagonally
• 1 tablespoon olive oil
• 1.5 cups Arborio rice
• 1 cup dry white wine (like SavignonBlanc)
• 5 cups chicken broth
• 1 cup fresh corn, cut off the cob (no need to cook before hand)
• 1 tablespoon fresh rosemary and thyme, chopped
• 1 spoonful Mascarpone cheese
• salt and pepper, to taste
• Parmesan cheese, for garnish

1. Saute scallions in olive oil.
2. Add rice and toast.
3. Add white wine and cook until liquid is absorbed.
4. Increase heat to medium-high. Gradually add broth or stock while stirring with a wooden spoon (add 1/4-1/2 cup at a time, allowing it to be absorbed before adding more). 
5. You can tell the risotto is done by taste-the risotto should be slightly al dente as it will continue to cook a little bit after removed from the heat.
6. At this time, add in the corn, herbs, mascarpone, and season. You can also add a little more broth before serving if it gets too dry. Serve sprinkled with Parmesan cheese.

Mushroom and Chicken Risotto: This recipe is rich and delicious, and is always a hit when made for guests. Get your mise-en-place together first:

• 2 shallots, diced
• 3 cloves garlic, diced
• 1 tablespoon olive oil
• 1.5 cups Arborio rice
• 1 cup dry white wine (like Savignon Blanc)
• 4-5 cups chicken stock
• 2 cups sliced mushroom
• 1 tablespoon fresh thyme, chopped
• 8 oz grilled chicken breast
• 1 spoonful of Mascarpone cheese
• salt and pepper, to taste
• Parmesan cheese, for garnish

1. Saute shallots and garlic in olive oil.
2. Add rice and toast.
3. Add white wine and cook until liquid is absorbed.
4. Increase heat to medium-high. Gradually add broth or stock while stirring with a wooden spoon (add 1/4-1/2 cup at a time, allowing it to be absorbed before adding more). 
5. About half way through, add in the mushrooms so they cook along with the rice.
6. You can tell the risotto is done by taste-the risotto should be slightly al dente as it will continue to cook a little bit after removed from the heat.
7. At this time, add in the thyme, mascarpone, chicken, and season. You can also add a little more broth before serving if it gets too dry. Serve sprinkled with Parmesan cheese.