Wild Mushroom Risotto

- 1 package of Trader Joe's mixed dried mushrooms
- 5 teaspoons Better Than Bullion Chicken Stock Base
- 3 tablespoons butter
- 3 tablespoons olive oil
- 2 shallots, chopped
- 3/4 pound assorted mushrooms (such as crimini, button and stemmed shiitake), sliced
- 1 cup arborio rice
- 1/2 cup dry Sherry
- 1/2 cup grated Parmesan cheese
- 3/4 teaspoon chopped fresh thyme

Reconstitute dried mushrooms per package's directions

Bring 5 cups of water to a boil and stir in the chicken stock base Reduce heat to low; cover and keep broth hot.

Melt 3 tablespoons butter with olive oil in heavy large saucepan over medium heat. Add chopped shallots; sauté 1 minute. Add mushrooms; cook until mushrooms are tender and juices are released, about 10 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 broth and simmer until absorbed, stirring frequently. Add remaining hot 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.

Modified from a recipe in Bon Appétit


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