Wild Mushroom Risotto | California Olive Ranch

Ingredients

• 8 cups vegetable broth, low sodium
• 4 tbsp Lucini® Extra Virgin Olive Oil, plus more for drizzling
• 2 shallots, chopped
• 2 garlic cloves, minced
• 1 lb fresh wild mushrooms (shitake, morels, chanterelles, etc.)
• 2 tbsp fresh thyme, chopped
• 2 tbsp fresh Italian parsley, chopped
• 2 tbsp butter
• 1 oz dried porcini mushrooms, reconstituted in 1 cup of warm broth
• 2 cups Arborio rice or medium grain rice
• 1/2 cup dry Sherry wine
• 2 tsp Lucini® Pinot Noir Wine Vinegar
• 1/2 cup Pecorino cheese, grated
• Kosher salt and freshly ground black pepper
• Fresh Italian parsley, for garnish