Wild Mushroom Risotto

• 5 1/2 cups chicken broth
• 3 tablespoons butter
• 3 tablespoons olive oil
• 2 shallots, chopped
• 1 lb wild mushroom, sliced (oyster, crimini, shiitake)
• 1 cup arborio rice
• 1/2 cup dry sherry
• 1/2 cup parmesan cheese, freshly grated (about 2 oz)
• 3/4 teaspoon fresh thyme, chopped

1. Bring chicken broth to simmer in medium saucepan. Reduce heat to low; cover and keep broth hot.
2. Melt 3 tbsp butter with olive oil in heavy large saucepan over medium heat. Add chopped shallots; saute 1 minute. Add wild mushrooms; cook until mushrooms are tender and juices are released, about 8 minutes. Add rice and stir to coat. Add sherry and simmer until liquid is absorbed, stirring frequently, about 8 minutes. Increase heat to medium-high. Add 3/4 cup hot chicken broth and simmer until absorbed, stirring frequently. Add remaining hot chicken broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes. Stir in Parmesan cheese and chopped fresh thyme. Serve warm.
3. You may not need to use all the broth.

chicken broth, butter, olive oil, shallots, wild mushroom, arborio rice, dry sherry, parmesan cheese, fresh thyme

Taken from www.food.com/recipe/wild-mushroom-risotto-119138 (may not work)