Wild Mushroom Risotto Serving Size - 6 Prepared By - Russ Recipe Rating
			5 C lightly salted chicken stock 2 tbsp butter 2 tbsp olive oil 1 lb assorted mushrooms, such as cremini, shiitoke and oyster, coarsley chopped 2 cloves garlic, minced 1 tbsp chopped fresh thyme freshly ground block pepper 1 small onion, finely chopped 1 1/2 C short-groin rice, such as Arbario 1/2 C white wine 1/3 C freshly grated Parmesan cheese 2 tbsp chopped fresh parsley
			In a large saucepan, bring Slack to a boil; reduce heat to low and keep hot. In a heavy-bottomed medium saucepan, heat 1 tbsp each oil and butter over medium heat. Add 1 mushrooms, garlic, thyme and pepper; cook, stirring I often, [or 5 to 7 minutes or until tender. Remove and i set aside. Add remaining butler and oil to saucepan; cook onion, stirring, for 2 minutes or until softened. Add rice; stir for 1 minute. Add wine; stir until absorbed. Add 1 cup hot stock adjust heat to a simmer so stock bubbles and is absorbed slowly. When absorbed, continue adding 1 cup at a time, stining almost constantly, for 15 minutes. Add mushroom mixture; cook, stirring often, adding more stock when absorbed, until rice is just tender but slightly firm in the center. Mixture should be creamy; add I more stock or water, if necessary. (Total cooking time will be 20 to 25 minutes.) Add Parmesan cheese; adjust seasoning with salt and pepper to taste. Spoon into warm shallow serving bowls, or onto plates. Sprinkle with parsley; serve immediately.