Mixed Wild Mushroom Risotto

• 3 cups canned vegetable broth
• 1 cup dry white wine
• 2 tablespoons (1/4 stick) butter
• 8 to 10 ounces sliced fresh mixed wild mushrooms (such as stemmed shiitake, crimini and oyster)
• 2 tablespoons chopped fresh thyme or 2 teaspoons dried
• 1 cup arborio or medium-grain white rice
• 1/4 cup grated Parmesan cheese

1. Bring broth and wine to simmer in heavy small saucepan.
2. Cover pan; keep warm.
3. Melt butter in heavy medium saucepan over medium-high heat.
4. Add mushrooms and 1 tablespoon thyme.
5. Saut) until mushrooms soften, about 3 minutes.
6. Mix in rice.
7. Add all but 1/4 cup of broth mixture.
8. Reduce heat to medium.
9. Simmer uncovered until rice is almost tender, stirring occasionally, about 18 minutes.
10. Add remaining broth; simmer until rice is tender and risotto is creamy, stirring occasionally, about 5 minutes.
11. Mix in cheese and 1 tablespoon thyme.
12. Season with salt and pepper.

vegetable broth, white wine, butter, mushrooms, thyme, arborio, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/mixed-wild-mushroom-risotto-102402 (may not work)