Creamy Wild Mushroom Risotto

Wild mushrooms, with their earthy flavors, are a reason to celebrate this wonderful dish. Like any risotto, this takes a bit of time stirring at the stove, but it's otherwise simple and there's no reason to be daunted.

Ingredients

5 Cups reduced sodium Chicken stock or Vegetable stock
2 TBS extra virgin olive oil
3 medium shallots, thinly sliced
1 cup button mushrooms, cleaned and sliced
1 cup shitake mushrooms, cleaned, de-stemmed and sliced
1 cup dried forest blend wild mushrooms(found in most grocery stores and specialty food shops)
1 tsp fresh thyme, finely chopped
1/2 tsp salt
1/2 tsp fresh ground pepper
1 cup aborio rice
1/2 cup white wine
1/2 cup finely grated Parmigiano-Reggiano cheese

Place wild mushrooms in small pot, and add 2 cups water. Bring to a boil, then simmer for 5 min. Let stand for 15-20 min. Drain, reserving liquid, and thinly slice mushrooms when cool.

Meanwhile,heat 1 TBS oil in a large pot, sauté 1/2 the shallots, until translucent, add the aborio rice and stir with a wooden spoon, sauté for 1 min stirring constantly. Add white wine, and reduce by half. Add all of the mushroom stock, and constantly stir until liquid is absorbed. Then add chicken stock 1/2 cup at a time continuously stirring, and repeat until rice is just under cooked. Remove from pot and place in a sheet pan to cool.

In a large sauté pan over medium high heat, add remaining oil. Add remaining shallots and sauté until lightly golden. Add all mushrooms, and sauté until they give off their liquid, about 5 min. Add thyme, salt and pepper and cook for 30 seconds. At this point, add the risotto to the pan, and stir completely. Add chicken stock, 1/2 cup at a time, and cook risotto to desired consistency. Remove from stove, and add the Parmigiano, and stir completely, til cheese is melted. Divide into four serving bowls. Sprinkle w/ chopped thyme and Parmigiano. Enjoy!

PER SERVING
372 cal, 11 g fat, 15 mg cholesterol, 54 g carb, 14 g protein, 6 g fiber, 632 mg sodium