Mushroom Parmesan Risotto

For more information, additional photos and the complete article, click here!

1 1/2 cups short grain rice
1/4 stick butter
1/4 cup of dry white wine or chicken broth
2-3 sprigs fresh thyme
2 cloves garlic, minced
1 large shallot, minced
3 cups chicken broth or stock, hot
1 cup sauteed or Toasted Mushrooms
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley, roughly chopped

1. Over medium heat in a large saucepan, melt 2 Tbl of the butter. Saute shallot and garlic for about 3 minutes, or until beginning to turn fragrant. Add the thyme to the pot.
2. Add rice to the pot, and saute for five minutes, or until beginning to turn toasty golden brown.
3. Add wine or broth, and cook until the pan is nearly dry, stirring well.
4. With a ladle, dip the hot broth into the rice, and stir well. You want to keep the liquid level of the pan very low - just where the rice looks very wet.
5. Risotto doesn't have to be completely watched, but don't go get on the phone or mow the lawn. Stir it nearly constantly, and as the liquid is absorbed add more. The total cooking time is just about 20 minutes once you begin to add the chicken broth. When nearing the end of this cooking time and getting to the last of your broth, taste for doneness. You should be just about there.
   
6. Once the risotto is at just barely past al dente, remove from the heat, and stir in the Parmesan and Toasted Mushrooms. Taste, and adjust for seasoning. Top with fresh parsley, and serve immediately.