Wild Mushroom Risotto II
- 43 1/2 ounces vegetable broth
- 3 tablespoons butter
- 3 tablespoons olive oil
- 2 shallots sliced
- 1 pound assorted wild mushrooms sliced
- 1 cup Arborio rice
- 1/2 cup dry sherry
- 1 cup freshly-grated parmesan cheese
- 3/4 teaspoon fresh thyme chopped
Bring vegetable broth to simmer in medium saucepan. Reduce heat to low, cover and keep broth hot.
Melt 3 tablespoons butter with olive oil in heavy, large saucepan over medium heat. Add chopped shallots, saute 1 minute. Add wild mushrooms, cook until mushrooms are tender and juices are released (about 8 minutes).
Increase heat to medium high. Add 3/4 cup hot vegetable broth, simmer until absorbed before adding more, stirring frequently until rice is just tender and mixture is creamy (about 20 minutes).
Stir in parmesan cheese and chopped fresh thyme. Serve warm.
This recipe yields ?? servings.