Portabella Risotto - cooking recipe

Ingredients

3 cups vegetable broth
1 cup red wine (only use something you would enjoy drinking!)
8 ounces portabella mushrooms
2 tablespoons butter
1 cup arborio rice
2 tablespoons fresh thyme or 1 tablespoon dried thyme
1/4 cup grated parmesan cheese

Preparation

Bring broth and wine to simmer in a small saucepan. Remove from heat and cover to keep warm.
Saute mushrooms in the butter in a separate saucepan over medium-high heat- until mushrooms are tender.
Stir in the rice, one tablespoon of thyme and all but 1/4 cup of the broth mixture. Reduce heat to medium.
Simmer for 20 minutes or until the rice is almost tender- stirring occasionally.
Mix in remaining 1/4 cup of broth mixture.
Cook for a few more minutes or until the rice mixture is creamy, stirring occasionally.
Remove from heat- stir in the remaining tablespoon of thyme and Parmesan.