1. Combine boiling water and mushrooms, let stand 10 minutes or until soft. 2. Drain through a colander over a bowl. 3. Reserve 1-1/4 soaking liquid and chop mushrooms. 4. Bring soaking liquid and broth to a simmer in a small saucepan.(Do not boil). 5. Keep broth mixture warm over low heat. 6. Heat a large saucepan over medium-high heat. 7. Coat pan with cooking spray. 8. Add rice, shallots and garlic, saute 5 minutes. 9. Add wine, and cook until liquid evaporates(about 2 minutes). 10. Add 1 cup broth mixture to rice mixture, cook over medium heat 5 minutes or until the liquid is nearly absorbed, stirring occasionally. 11. 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). 12. Add mushrooms, cheese, thyme, salt and pepper; stir gently just until the cheese melts. 13. Garnish with chopped parsley leaves. ---------------------------------------------------------------------------
Nutrition
Ingredients
