Saffron Mushroom Apple Risotto
Ingredients
4 dark brown mushrooms, sliced
2 tsp thyme leaves
Pinch of saffron
Squeeze fresh lemon juice
1 apple cored, diced, peeled
½ small onion diced
2 tsp minced garlic
¾ C. sweet short grain brown rice or Arborio rice
½ C. dry white wine (can omit)
Vegetable stock
Preparation
Put 3 cups of vegetable stock in a pot and bring to a boil with the saffron. Allow it to remain warm while you sauté the onion, apples, mushrooms, and rice together. Add the vegetables to the stock. Cook together for about 10 minutes. Add the white wine. continue cooking, adding water as needed. Do not allow the rice to dry out. It will create its own sauce as the rice cooks. Continue cooking for about 30 minutes stirring and adding water until the rice suddenly changes and becomes creamy. Then it is done. Squeeze lemon juice, adjust seasonings.
