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RECIPE OF THE MONTH
Restaurant: Bravo Restaurant at the Museum of Fine Arts, Boston
Chef: Jacqueline Kelly
WILD MUSHROOM RISOTTO
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.