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Restaurant: Bravo Restaurant at the Museum of Fine Arts, Boston
Chef: Jacqueline Kelly

3 14 1/2-ounce cans vegetable broth
3 tablespoons butter
3 tablespoons olive oil
2 shallots, chopped
1 pound assorted wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced
1 cup arborio rice
1/2 cup white wine
1/2 cup freshly grated Parmesan cheese (about 2 ounces)
3/4 teaspoon chopped fresh thyme

Bring vegetable broth to simmer in medium saucepan. Reduce heat to low; cover and keep broth hot.
Melt 3 tablespoons butter with olive oil in heavy large saucepan over medium heat.
Add chopped shallots; sauté 1 minute.
Add wild mushrooms; cook until mushrooms are tender and juices are released, about 8 minutes.
Add rice and stir to coat.
Add wine and simmer until liquid is absorbed, stirring frequently, about 8 minutes.
Increase heat to medium-high.
Add 3/4 cup hot vegetable broth and simmer until absorbed, stirring frequently.
Add remaining hot vegetable broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes.
Stir in Parmesan cheese and chopped fresh thyme.
Serve warm.

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