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In a medium microwave-safe bowl, microwave 3/4 cup broth on High for 2 minutes. Add dried mushrooms. Let stand for 10 minutes.
Meanwhile, in a small saucepan, bring the remaining broth, the water, thyme sprigs and rosemary sprig to a boil; reduce heat and simmer. Drain mushrooms, adding liquid to broth mixture in saucepan. Coarsely chop mushrooms; set aside.
Heat oil in a large saucepan over medium heat; sauté shallots and garlic until shallots are tender. Add rice; cook and stir for 1 minute. Stir in wine, vinegar and pepper. Cook and stir until rice starts to absorb liquid. Stir in mushrooms.
Remove and discard herbs from broth. Slowly add 1 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add an additional 1/2 cup of the broth to rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add the remaining broth, 1/2 cup at a time, stirring constantly until liquid is absorbed. (This should take 15 to 20 minutes.)
Top each serving with cheese and garnish with an additional rosemary sprig.