Mushroom Risotto recipe | PCC Community Markets

Ingredients

• 7 to 8 cups vegetable or chicken stock, preferably homemade
• 1 pound assorted mushrooms, stemmed and sliced
• 1/4 cup olive oil
• 1/3 cup plus 2 tablespoons unsalted butter, divided
• 6 sprigs fresh thyme, leaves removed
• 2 cloves garlic, crushed
• 1/2 cup finely chopped onions or shallots
• 1 pound Arborio rice (about 3 cups)
• 1/2 cup dry white wine
• 2/3 cup grated Parmesan cheese
• Salt and pepper, to taste