Shiitake Apple Risotto

• 4 cups vegetable stock
• 1 onion, minced
• 1 1/2 tablespoons olive oil
• 1/2 lb shiitake mushroom, fresh "or: soaked,thinly sliced
• 3 cloves garlic, minced
• 1 granny smith apple, diced
• 1 cup arborio rice
• 2 teaspoons dried thyme
• salt and pepper

1. Bring the stock to a simmer in a large pan.
2. In a seperate pan, saute the onion in the oil until translucent (~4minutes).
3. Add the garlic and mushrooms and cook another 5 minutes or until mushrooms are soft.
4. Add the apple and stir briefly; then add the rice and cook for 1-2 minutes.
5. Raise the heat to medium high and add 1 cup of stock.
6. Stir the rice constantly, keeping at a simmer.
7. As the liquid is absorbed, continue to add small amounts of stock.
8. Continue this until all of the stock has been absorbed (usually 20-25 minutes) Remove from heat and stir in the thyme.
9. Season with salt and pepper and serve immediately.

vegetable stock, onion, olive oil, shiitake mushroom, garlic, granny smith apple, arborio rice, thyme, salt

Taken from www.food.com/recipe/shiitake-apple-risotto-44473 (may not work)