Mixed Wild Mushroom Risotto

Ingredients

• 10 ounces fresh mixed wild mushrooms (such as stemmed shiitake, crimini and oyster)
• 3 cups canned vegetable broth
• 1 cup dry white wine
• 2 tablespoons butter
• 2 tablespoons fresh thyme or 2 teaspoons dried
• 1 cup arborio or medium-grain white rice
• ¼ cup Parmesan cheese, freshly grated

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. ...

View full recipe at Epicurious