Recipe for Mixed Wild Mushroom Risotto 
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Yield:
2
Ingredients:
Amount Ingredient
3 cup canned vegetable broth
1 cup dry white wine
2 tbl butter - (1/4 stick)
8 oz fresh mixed wild mushrooms - (to 10 oz) sliced
(such as stemmed shiitake, crimini and o
2 tbl chopped fresh thyme
(or 2 tspns dried thyme)
1 cup arborio or medium-grain white rice
1/4 cup grated Parmesan cheese
Salt to taste
Instructions:
Instructions: 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. Saute until mushrooms soften, about 3 minutes. Mix in rice. Add all but 1/4 cup of broth mixture. Reduce heat to medium. Simmer uncovered until rice is almost tender, stirring occasionally, about 18 minutes.

Add remaining broth; simmer until rice is tender and risotto is creamy, stirring occasionally, about 5 minutes. Mix in cheese and 1 tablespoon thyme. Season with salt and pepper.

This recipe yields 2 servings (can be doubled).

Comments: A radicchio and fennel salad with red wine vinaigrette adds color and crunch, and warm focaccia rounds out the entree. End the meal with poached pears and biscotti.

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