Want a meaty dish but don’t want to feel guilty about it.

 Then have an apple!
I will take  mushroom risotto garnished with grated truffle and Parmesan crisps.  The meaty flavors from the mushrooms and the creamy texture of the risotto and generous Parmesan cheese.
  Although the use of broth sorta makes the meatless theme a moot point, right?

3 cups canned beef broth
1 cup dry white wine

2 tablespoons (1/4 stick) butter
8 to 10 ounces sliced fresh mixed wild mushrooms (such as stemmed shiitake, crimini and oyster) 
2 tablespoons chopped fresh thyme or 2 teaspoons dried
1 cup arborio or medium-grain white rice
1/4 cup grated Parmesan cheese

1 truffle for garnish


Bring broth and wine to simmer in heavy small saucepan. Cover pan; keep warm.

Melt butter in heavy medium saucepan over medium-high heat. Add mushrooms and 1 tablespoon thyme. Saute
 until mushrooms soften, about 3 minutes. Mix in rice. Add all but 1/4 cup of broth mixture. Reduce heat to medium. Simmer uncovered until rice is almost tender, stirring occasionally, about 18 minutes. Add remaining broth; simmer until rice is tender and risotto is creamy, stirring occasionally, about 5 minutes. Mix in cheese and 1 tablespoon thyme. Garnish with grated or thinly sliced truffle. Season with salt and pepper.

Quote of the day:

“They can, on certain occasions, make women more tender and men more lovable.”
~Referring to truffles: Alexandre Dumas (1802-1870) 

Question of the day:

What makes it risotto anyway?