Makes 4 Main Course Servings
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Ingredients
3 14 1/2-ounce cans vegetable broth
3 tablespoons butter
3 tablespoons olive oil
2 shallots, chopped
1 pound assorted wild mushrooms (such as oyster,
crimini and stemmed shiitake),
sliced
1 cup arborio rice or medium-grain rice
1/2 cup dry Sherry
1/2 cup freshly grated Parmesan cheese
3/4 teaspoon chopped fresh thyme
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Instructions
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; sauté
1 minute. Add wild mushrooms; cook until mushrooms are
tender and juices are released, about 8 minutes. Add
rice and stir to coat. Add Sherry and simmer until liquid
is absorbed, stirring frequently, about 8 minutes. Increase
heat to medium-high. Add 3/4 cup hot vegetable broth
and simmer until absorbed, stirring frequently. 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. Serve warm.
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