Wild Mushroom Risotto

Categories: vegetables- rice

Ingredients

• 3 (14 1/2 oz.) cans vegetable broth
• 3 Tbsp. butter
• 3 Tbsp. olive oil
• 2 shallots, chopped
• 1 lb. assorted wild mushrooms (such as
• oyster, cremini and stemmed shitake),
• sliced
• 1 cup Arborio rice or medium grain rice
• 1/2 cup dry sherry
• 1/2 cup freshly grated Parmesan cheese
• 3/4 tsp. chopped fresh thyme

Directions

1. Bring vegetable broth to simmer in medium saucepan. Reduce heat to low; cover and keep broth hot.
2. Melt 3 Tbsp. butter with olive oil in large heavy saucepan over medium heat. Add chopped shallots; sauté 1 minute. Add wild mushrooms, cook until mushrooms are tender and juices are released, about 8 minutes. Add rice and stir to coat.
3. Add sherry and simmer until liquid is absorbed, stirring frequently, about 8 minutes. In crease heat to medium-high. Add 3/4 cup hot vegetable broth and simmer until absorbed, stirring frequently.
4. Add remaining hot vegetable broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes. Stir in Parmesan cheese and chopped fresh thyme.
5. Serve warm

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