::oohh:another:recipe::

Another recipeee for you guys!

This one is one that I haven't tried and I'm a little hesitant to try it; reason being, when watching professional chefs on shows like "Hell's Kitchen" with Gordon Ramsay ~ they tend to mess this dish up more then anything. So if they can't do it, whose to say I can?? Lol.

But anyways, you won't know if you don't try and if you keep practising...well, practise makes perfect. ;)

There are different variations that you can do with this dish ~ this one just appealed to me more then one that included peas, lol.

Let me know what you guys think of this dish, if you've tried it, or if you have any tips or hints on how to make it the best possible. Please share in the comments section!

Bon Appetit!

Green Bean & Mushroom Risotto

Ingredients

1 pkg dried mushrooms

1 cup (250 mL) hot vegetable stock

2 tbsp (25 mL) butter

1 onion, finely chopped

1 minced clove of garlic

1 tsp (5 mL) dried thyme

1/4 tsp (1 mL) salt

1/4 tsp (1 mL) pepper

1 cup (250 mL) arborio rice or short grain Italian rice

1/3 cup (75 mL) dry white wine or vegetable stock

1 cup (250 mL) green beans, cut

1/4 cup (50 mL) grated Parmesan cheese

2 tbsp (25 mL) chopped fresh parsley

Preparation

In bowl, soak mushrooms in 2 cups (500 mL) boiling water until softened, about 5 minutes. Remove with slotted spoon; chop and set aside. Strain soaking liquid into measuring cup; add stock and enough water to make 3 cups (750 mL). Set aside.

In large shallow saucepan, melt 1 tbsp (15 mL) of the butter over medium heat; fry mushrooms, onion, garlic, thyme, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes.

Add rice, stirring to coat. Add wine; cook, stirring constantly, until no liquid remains. Add 1-1/3 cups (375 mL) of the stock mixture, 1/2 cup (125 mL) at a time and stirring after each addition until completely absorbed, about 10 minutes.

Add beans. Add remaining stock mixture, 1/2 cup (125 mL) at a time, stirring after each addition until completely absorbed and rice is creamy and tender, another 10 minutes. Stir in cheese, parsley and remaining butter.

-S.*

(Source: http://www.canadianliving.ca/ - surprise! Lol.)