Shiitakes and oyster mushrooms are often referred to as wild, even though they are now cultivated, they have more intense and earthy flavors than the button mushroom.
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
Bring broth and wine to simmer in heavy small saucepan. Cover pan; keep warm.
Melt butter in heavy medium saucepan over medium-high heat. Add mushrooms and 1 tablespoon thyme. Sauté until mushrooms soften, about 3 minutes. Mix in rice. Add all but 1/4 cup of broth mixture. Reduce heat to medium. Simmer uncovered until rice is almost tender, stirring occasionally, about 18 minutes. Add remaining broth; simmer until rice is tender and risotto is creamy, stirring occasionally, about 5 minutes. Mix in cheese and 1 tablespoon thyme. Season with salt and pepper.
Serves 2 as a hearty main course, 4 for an appetizer.