Three-Mushroom Risotto

• 1/2 oz. dried porcini mushrooms
• 1 cup water
• 3 cups chicken broth
• 2 Tbsp. butter
• 1/2 cup sliced shallots
• 1/2 lb. sliced fresh button mushrooms
• 2 portobello mushrooms (1/2 lb.), chopped
• 1 cup Arborio rice, uncooked
• 1/2 cup KRAFT Grated Parmesan Cheese, divided
• 2 Tbsp. chopped fresh thyme

1. Bring porcini mushrooms and water to boil in medium saucepan; simmer on low heat 5 min.
2. or until mushrooms are tender.
3. Use slotted spoon to transfer mushrooms to cutting board.
4. Add chicken broth to mushroom liquid in pan; bring just to boil.
5. Reduce heat to low; cover to keep warm.
6. Chop porcini mushrooms.
7. Melt butter in deep large skillet on medium heat.
8. Add shallots; cook and stir 2 min.
9. Add button and portobello mushrooms; cook and stir 2 min.
10. Stir in porcini mushrooms; cook and stir 2 min.
11. Add rice; cook and stir 1 min.
12. Add warm broth mixture 1/2 cup at a time, stirring after each addition until most of the liquid is absorbed.
13. (This will take about 20 min.)
14. Stir in 1/4 cup cheese; top with remaining cheese and thyme.

porcini mushrooms, water, chicken broth, butter, shallots, mushrooms, portobello mushrooms, arborio rice, parmesan cheese, thyme

Taken from www.kraftrecipes.com/recipes/three-mushroom-risotto-121846.aspx (may not work)