1. Pour boiling water over mushrooms and let stand 10 minutes or until soft. 2. Drain through a colander over a bowl. Reserve 1 1/4 cups soaking liquid, and chop mushrooms. 3. Combine reserved mushroom liquid and broth and bring to a simmer in a small saucepan (do not boil). Keep broth mixture warm over low heat. 4. Heat a large saucepan over medium-high heat. Coat pan with cooking spray, olive oil or butter. 5. Add rice, shallots, and garlic; sauté 5 minutes. 6. Add wine, and cook until liquid evaporates (about 2 minutes). 7. Reduce heat to medium and add 1 cup broth mixture to rice mixture; cook for 5 minutes or until the liquid is nearly absorbed, stirring occasionally. Add remaining broth mixture, 1/2 cup at a time, stirring occasionally until each portion of broth mixture is absorbed before adding the next (about 25 minutes total). 8. Add mushrooms, cheeses, thyme, salt, and pepper; stir gently just until the cheese melts. ---------------------------------------------------------------------------
Nutrition
Ingredients
