I love to find ways to use wild mushrooms, and this is one of the best!
3 cups chicken broth (I make my own!)
1 cup white wine
Wild mushrooms, any variety, chopped
1 cup Arborio rice
1/4 c parmesan cheese, freshly grated
Heat the broth and keep warm.
Heat the butter in a sauce pan. Add the mushrooms and thyme and cook until the mushrooms are softened.
Add the rice and mix a bit. Add the white wine and cook and stir constantly until the wine has incorporated into the rice.
Add the broth, a ladle full at a time, and cook until the liquid evaporates. Continue adding the broth in this way until the rice is done.
Adjust the flavors by adding some chicken bouillon, salt and pepper.
Stir in the parmesan cheese and a dollop of butter. Mix to incorporate it all.