Wild Mushroom Risotto

Name: Wild Mushroom Risotto
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

Wild Mushroom Risotto was pinched from <a href="http://www.lucini.com/recipes/menus/valentines-day-menu-for-two/wild-mushroom-risotto" target="_blank">www.lucini.com.</a>

INGREDIENTS

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8 cups vegetable broth, low sodium

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4 tbsp Lucini® Extra Virgin Olive Oil, plus more for drizzling

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2 shallots, chopped

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2 garlic cloves, minced

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1 lb fresh wild mushrooms (shitake, morels, chanterelles, etc.)

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2 tbsp fresh thyme, chopped

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2 tbsp fresh Italian parsley, chopped

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2 tbsp butter

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1 oz dried porcini mushrooms, reconstituted in 1 cup of warm broth

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2 cups Arborio rice or medium grain rice

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1/2 cup dry Sherry wine

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2 tsp Lucini® Pinot Noir Wine Vinegar

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1/2 cup Pecorino cheese, grated

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Kosher salt and freshly ground black pepper

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Fresh Italian parsley, for garnish

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