Risotto
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; saut 1 minute. Add wild mushrooms; cook until mushrooms are tender and juices are released, about 8 minutes.
Add rice and stir to coat. Increase heat to medium-high and continue to cook stirring always for another 4 or 5 minutes.
You will actually be able to hear the rice begin to crackle as the starches are released.
Add the cold white wine to shock the rice. Cook for 3 minutes longer till the wine is almost gone.
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. Add more Parmesan if you would like your risotto creamier.
