Mixed "Wild" Mushroom Risotto

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.

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Mushrooms are a natural source of Vitamin D, essential for absorption of calcium and phosphorus in the body. There is nothing synthetic or chemical added. When exposed to UV light, our sliced mushrooms provide 100% DV of Vitamin D in a 3 oz. serving.