Harvest Recipe: Mushroom and Red Wine Risotto

For the end of our harvest day 

every family went home to clean up 

and prepare a dish to bring for the harvest dinner

I decided to contribute my Mushroom and Red Wine Risotto

and I offer it here to you

for your own harvest day.

carpe diem!

the pantry:

sliced white and baby bella mushrooms

3 small shallots, sliced thin

good red wine, about 1/4 a cup

olive oil

sea salt

coarse ground black pepper

fresh sprigs of thyme and rosemary, about 1/4 cup each

polenta

goat cheese

** a cast iron pan makes this the best! **

the stove:

slice ingredients (the size/shape of the polenta and mushrooms is up to you)

in a cast iron pan, heat up a couple of tablespoons of olive oil

glaze the shallots

add in and saute mushrooms 

as they start to soften, add wine and half of the thyme

season with salt and pepper

cool until wine cooks down into a nice sauce

Next, remove the mushroom and red wine mix

add more olive oil to the pan 

and saute the sliced polenta until it gets darker and firmer

Place warm polenta on plates

cover with mushroom and red wine mix

crumble goat cheese on top and 

add the rest of the thyme leaves and the chopped rosemary

EAT!