I heart risotto

I'm ready for the CSA season to begin again, but I have another month to wait for some quality vegetables. In the meantime (and since multiple foreign object sightings in my lunches has led me to bring my lunch to work) I have resorted to purchasing produce at the local supermarket with all of my neighbors - sigh... Anyway, tonight we bought some lovely mushrooms and made some mushroom risotto - yummmmmm.



Mushroom Risotto:
Ingredients:
4 cups vegetable broth
EVOO
10 baby bella mushrooms, chopped
small box white mushrooms, chopped
1 medium shallot, chopped
1 cup Arborio rice
1/3 cup white wine
salt & pepper
fresh thyme
shredded Parmesan cheese

--> Bring the vegetable broth to a boil and then turn the heat to low to simmer.

--> Meantime, warm some EVOO in a pan and saute the mushrooms over medium heat. Cook until soft. Set aside.

--> In a separate pot, add some EVOO over medium heat and then stir in the shallot. Cook 1 minute. Add rice, stir to coat with the olive oil - when the rice has turned golden-ish in color, add in the wine. Stir constantly until the wine is absorbed. Now time to start adding the warm broth 1/2 cup at a time. Stir continuously and wait to add each next ladle of broth until the liquid has been absorbed. You may not need to add all of the broth - taste towards the end for your ideal al dente.

--> Remove the cooked risotto from the heat and stir in mushrooms, salt, pepper, thyme and Parmesan cheese.

It's delicious :)