|
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. |
