Mixed Wild Mushroom Risotto

Recipe Ingredients

3 cups	711ml	Canned vegetable broth
1 cup	237ml	Dry white wine
2 tablespoons	30ml	Butter - (1/4 stick)
8 oz	227g	Fresh mixed wild mushrooms - (to 10 oz) - sliced
		= (such as stemmed shiitake, crimini and o
2 tablespoons	30ml	Chopped fresh thyme
		= (or 2 tspns dried thyme)
1 cup	160g / 5.6oz	Arborio or medium-grain white rice
1/4 cup	36g / 1.3oz	Grated Parmesan cheese
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Bring broth and wine to simmer in heavy small saucepan. Cover pan; keep warm.

Melt butter in heavy medium saucepan over medium-high heat. Add mushrooms and 1 tablespoon thyme. Saute until mushrooms soften, about 3 minutes. Mix in rice. Add all but 1/4 cup of broth mixture. Reduce heat to medium. Simmer uncovered until rice is almost tender, stirring occasionally, about 18 minutes.

Add remaining broth; simmer until rice is tender and risotto is creamy, stirring occasionally, about 5 minutes. Mix in cheese and 1 tablespoon thyme. Season with salt and pepper.

This recipe yields 2 servings (can be doubled).

Source:
Bon Appetit, October 1999

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