Three-Mushroom Risotto

Ingredients

• 1 cup arborio rice uncooked
• 2 Tbsp butter 
• 0.5 lb button mushrooms fresh sliced
• 3 cups chicken broth 
• 0.5 oz porcini mushrooms dried
• 2 Tbsp thyme leaves fresh chopped
• 0.5 cup parmesan cheese divided grated kraft
• 0.5 lb portabello mushrooms chopped
• 0.5 cup shallots sliced
• 1 cup water 

Equipment

• frying pan
• sauce pan
• slotted spoon
• cutting board

Directions

1. Bring porcini mushrooms and water to boil in medium saucepan; simmer on low heat 5 min. or until mushrooms are tender. Use slotted spoon to transfer mushrooms to cutting board.
2. Add chicken broth to mushroom liquid in pan; bring just to boil. Reduce heat to low; cover to keep warm. Chop porcini mushrooms.
3. Melt butter in deep large skillet on medium heat.
4. Add shallots; cook and stir 2 min.
5. Add button and portobello mushrooms; cook and stir 2 min. Stir in porcini mushrooms; cook and stir 2 min.
6. Add rice; cook and stir 1 min.
7. Add warm broth mixture 1/2 cup at a time, stirring after each addition until most of the liquid is absorbed. (This will take about 20 min.) Stir in 1/4 cup cheese; top with remaining cheese and thyme.