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2 |
Heat the oil in a
large nonstick skillet over medium-high heat. Add the
shallot and garlic and cook 1 minute. Add the mushrooms
and thyme and cook until the mushrooms begin to soften,
about 4 minutes. Add the rice and cook 30 seconds. Add
the sherry and cook, stirring constantly, until almost
absorbed, about 1 minute. Add the broth, 1 cup at a
time, stirring until it is absorbed before adding more,
until the rice is just tender. (You may not need to add
all 6 cups.) The cooking time from the first addition of
broth should be 18-20 minutes. Stir in the Parmesan
cheese and pepper; serve at once. |