I wanted to try a new risotto dish. This was good, and it was my first time cooking apple on the stove.
4 cups vegetable stock (I try to get low sodium)
1 small onion, finely chopped
1 1/2 tablespoon olive oil or butter
1/2 pound fresh shiitake mushrooms, stemmed, caps thinly sliced
3 garlic cloves, minced
1 small Granny Smith apple, cored and cut into 1/2 inch dice
1 cup Arborio or other risotto rice
Salt and pepper
2 tablespoons Parmesan cheese
2 teaspoons thyme
Bring stock to a simmer. In a saucepan, cook the onion in the oil over medium-low heat until softened and translucent, 3-5 minutes. Add the mushrooms and garlic, and cook until mushrooms are soft, about 5 minutes.
Add the apple and stir a few times. Add the rice and cook, stirring constantly, for 1-2 minutes, until the grains begin to turn opaque. Raise the heat to medium-high and ladle in 1 cup of the stock. The liquid should quickly boil and then simmer until you are finished. Continue to stir without stopping, getting all sides and the bottom of the pan, so the rice does not stick or burn. Keep stirring until the liquid is absorbed and evaporated. Ladle in 1/2 cup more hot liquid and repeat the process until the pan is again void of much stock.
After 15 minutes, season with salt and pepper. Add slightly less liquid now at each addition until you get your desired results in about 20-25 minutes.
When the risotto is done, remove it from the heat, stir in the cheese and thyme.
The Bold Vegetarian Chef, Ken Charney, 2002