Mushroom Parmesan Risotto
Recipe submitted by Rebecca K
Ingredients:
1 1/2 cup Risotto
20oz Mushrooms
1 Shallot minced
3 cloves Garlic crushed
2 tbs Butter
2 tbs Oil
Oil to sauté mushrooms
Thyme
5 tbs White wine
4 cups Broth 1
cup grated Parm reg cheese
Directions:
In one large pot sauté mushrooms with some evoo and thyme. Set aside, save juice. In large heavy pan heat 2 tbs oil and butter. Add shallot and garlic till tender, about 2 min. Add rice and stir until coated and translucent Add wine and stir over med/high heat until absorbed Add 1 cup of broth, stir until absorbed Add another cup of broth, stir until absorbed Add mushrooms and juice stir until absorbed. Keep adding broth until rice is al dente. (Or softer if you prefer) Remove from heat and add cheese and stir and serve.