Wild Mushroom Risotto

Ingredients:
* 431⁄2 oz. vegetable broth
* 3 Tbsp. butter
* 3 Tbsp. olive oil
* 2 shallots, sliced
* 1 lb. assorted wild mushrooms, sliced
* 1 cup Arborio rice
* 1⁄2 cup dry sherry
* 1 cup freshly grated parmesan cheese
* 3⁄4 tsp. fresh thyme, chopped

Preparation:
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 3⁄4 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.

Recipe from the 2002 Kennett Square Mushroom Festival Cooking Demonstration
Chef Lisa Brisch
Dinner Thyme, Personal Chef Service
302-275-7401