Email to Christine       

Recipe Categories: GypsySoul's HOME PAGEAPPETIZERS BREAD BREAKFAST CAKESandPIES CASSEROLES CROCKPOT DESSERTS DRINKS FISHandSEAFOOD FONDUE GRILLING MEATS MUSHROOMS PASTA POULTRY RICE SALADandDRESSING SALSA SANDWICHES SAUCES SNACKS SOUPSandSTEWS SPICESandSEASONING SPREADS SWEETSTUFF TORTILLASandFRITTATAS VEGETABLES

Wild Mushroom Risotto




Source of Recipe


Chef Lisa Brisch


List of Ingredients




43½ oz. vegetable broth
3 Tbsp. butter
3 Tbsp. olive oil
2 shallots, sliced
1 lb. assorted wild mushrooms, sliced
1 cup Arborio rice
½ cup dry sherry
1 cup freshly grated parmesan cheese
¾ tsp. fresh thyme, chopped


Recipe



Bring vegetable broth to simmer in medium saucepan.

Reduce heat to low, cover and keep broth hot.

Melt 3 Tbsp. butter with olive oil in heavy, large saucepan over medium heat.

Add chopped shallots, sauté 1 min.

Add wild mushrooms, cook until mushrooms are tender and juices are released (about 8 min.)

Increase heat to medium high.

Add ¾ cup hot vegetable broth, simmer until absorbed before adding more, stirring frequently until rice is just tender and mixture is creamy (about 20 min.)

Stir in parmesan cheese and chopped fresh thyme. Serve warm.