Mushroom Risotto

Ingredients

• 1.5 cups Arborio rice
• 1 lb mixed mushrooms, sliced
• 1/2 cup dry white wine
• 5 cups chicken or vegetable broth, warm
• 2 shallots, minced
• 1 cup Parmesan cheese, grated
• 3 tablespoons butter
• 2 sprigs fresh thyme and parsley

Instructions

1. 1.Sauté mushrooms in butter until golden; season and set aside.
2. 2.Sauté shallots; add rice and toast 2 minutes; add wine, stir until absorbed.
3. 3.Add warm broth one ladle at a time, stirring constantly until absorbed before adding more, about 20-25 minutes.
4. 4.Stir in Parmesan, remaining butter, and mushrooms; serve immediately.