Chanterelle and Sage Risotto

• 6 cups vegetable broth
• 2 tablespoons olive oil, divided
• 8 ounces chanterelle mushrooms, chopped
• 1 shallot, finely chopped
• 1 teaspoon dried thyme
• 34 teaspoon salt
• 1 pinch fresh black pepper
• 1 12 cups arborio rice
• 12 cup dry white wine
• 2 tablespoons marsala wine
• 12 cup coarsely chopped toasted walnuts
• 2 tablespoons chopped fresh sage

1. In a large saucepan, heat vegetable broth until hot.
2. Keep hot.
3. Place a large saucepan over medium heat.
4. Add oil.
5. Saute mushrooms, shallot, thyme, salt and pepper 6-8 minutes.
6. Reduce heat.
7. Add rice and stir well to coat grains.
8. Add white wine and marsala and stir until rice has absorbed liquid.
9. Add 1 cup vegetable broth, stirring until liquid is absorbed.
10. Repeat until you have used up all of the liquid.
11. Stir in walnuts and fresh sage.
12. Serve hot.

vegetable broth, olive oil, chanterelle mushrooms, shallot, thyme, salt, fresh black pepper, arborio rice, white wine, marsala wine, walnuts, fresh sage

Taken from www.food.com/recipe/chanterelle-and-sage-risotto-492938 (may not work)