Mixed Wild Mushroom Risotto

By Christopher

A radicchio and fennel salad with red wine vinaigrette adds color and crunch, and warm focaccia rounds out the entrée. End the meal with poached pears and biscotti.

Ingredients

• 3 cups canned vegetable broth
• 1 cup dry white wine
• 2 tablespoons (1/4 stick) butter
• 8 to 10 ounces sliced fresh mixed wild mushrooms (such as stemmed shiitake, crimini and oyster)
• 2 tablespoons chopped fresh thyme or 2 teaspoons dried
• 1 cup arborio or medium-grain white rice
• 1/4 cup grated Parmesan cheese

Details

Servings 2
Adapted from epicurious.com

Preparation

Step 1

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. Saut) 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.