Shiitake and Baby Bella Mushroom Risotto
This hearty, vegetarian risotto pairs fresh thyme with shiitake and cremini mushrooms. Even though it takes time, making good risotto is always worthwhile!
Heat olive oil in a large saucepan over medium-high heat.
Cook and stir shallot in hot oil for 30 seconds.
Add mushrooms and continue cooking until they begin to brown.
Stir in rice and 2 tablespoons butter; reduce heat to medium.
Cook and stir until shallot and mushrooms turn golden brown.
Pour in wine; simmer until evaporated stirring constantly.
Season with thyme celery salt salt and pepper.
Reduce heat to medium-low; pour in 1/3 of the hot vegetable stock.
Cook until evaporated stirring constantly about 7 minutes.