Mushroom Risotto

I looked up a ton of different risotto recipes until I decided to take what I had learned and create my own. Give your self plenty of time before starting this recipe because it takes a while to make and you have to stir the entire time but is well worth it. You have to use arborio rice or it is not really risotto and you can use what ever mushrooms you have on hand. I used cremini mushrooms here but one cup of cremini and one cup of shiitake would be really yummy.

Kate's Mushroom Risotto

1 Onion chopped
4 gloves of crushed garlic
2 2/3 cup arborio rice
4 cups vegetable stock
2 cups mushrooms, sliced
1/2 cup sundried tomatoes
1/4 cup fresh tyme
1/4 cup fresh rosemarry

Place the sun dried tomatoes in a 2 cup liquid measuring cup. Pour boiling water up to the 2 cup line. Let sit for 5 minutes and take out the tomatoes and dice them. Save the water in the cup.

In a pan, combine the onion and garlic. Stir until lightly cooked.

Add the rice and stir for about 5 minutes. Then add the water that you set aside.

Cup by cup add the vegatalbe stock, only adding the next once the stock has been absorbed; about 5 minutes. STIR CONTINOUSLY OR THE RICE WILL STICK AND BURN.

Once all the stock has been added, add the mushrooms and sundried tomatoes. Cook until rice is very soft and the mushrooms are tender.

Add the tyme and rosemarry.

You can also add a few drops of truffle oil to each plate. It gives it a really earthy flavor that few can resist.