Full of creamy umami goodness, this risotto balances the creamy richness with a hint of lemon. Use any combination of wild mushrooms. It can be served as a first course, or add spicy grilled shrimp to make it a main course.

Serves 4

Ingredients

• 6 cups chicken broth, divided

• 3 tablespoons olive oil, divided

• ¾ pound assorted wild mushrooms (crimini, oyster, beech, shiitake)

• 2 shallots, diced

• 1 1/2 cups Arborio rice

• 1/2 cup dry white wine

• sea salt to taste

• freshly ground black pepper to taste

• 3 sprigs of fresh thyme (or 1 tsp dried thyme) plus a teaspoon of fresh thyme leaves (¼ tsp dried).

• ¼ cup lemon fresh juice

• 1 tablespoon grated lemon zest

• 4 tablespoons butter

• 1/3 cup freshly grated Parmesan cheese

Preparation:

1. In a saucepan, warm the broth and thyme sprigs over low heat.
2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until beginning to brown. Stir in the teaspoon of thyme leaves (or ½ tsp dried thyme) and remove mushrooms from heat, tent and set aside.
3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes, until rice is opaque.
4. When the rice turns opaque, pour in the wine, stirring constantly until the wine is fully absorbed.
5. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente (tender and chewy), about 15 to 20 minutes. There should be a thick soupy sauce at this point. If the rice is dry, continue adding a small amount of broth, stirring constantly until you have a thick, soupy sauce.
6. Remove from heat, and stir in the butter and parmesan, stirring until the butter is melted.
7. Stir in the mushroom/thyme mixture, lemon juice, and lemon zest, and season with salt and pepper to taste.
8. Plate the risotto and garnish with grilled shrimp, or garnish of choice.

*Note: depending on your own preference, this recipe pairs well with a crisp Sauvignon Blanc, or for something less minerally, try a Viognier.