“Once a week, I go to the farmers’ market in Santa Monica and purchase fresh produce, including a variety of wild mushrooms,” say Vilma Rozansky of Los Angeles, California. “I developed this risotto recipe around their earthy flavors. The dish can be a satisfying starter or a meatless entré e.”


Vilma uses mushroom broth, but we substituted vegetable broth because it’s more widely available.

6 First-Course or 4 Main-Course Servings.6 First-Course Or4 Main-Course Servings

INGREDIENTS

  • 314 1/2-ounce cans vegetablebroth3tablespoons butter
  • 3tablespoons olive oil
  • 2shallots, chopped
  • 1pound assorted wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced
  • 1cup arborio rice* or medium-grain rice
  • 1/2cup dry sherry
  • 1/2cup freshly grated parmesan cheese (about 2 ounces)
  • 3/4teaspoon chopped fresh thyme

    DIRECTIONS

    Bring vegetable broth to simmer in medium saucepan. 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 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 vegetable broth and simmer until absorbed, stirring frequently. Add remaining hot vegetable 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.


    *Arborio, an Italian short-grain rice, is available at Italian markets and at many supermarkets nationwide.