Risotto often gets a bum rap as a tedious dish; leaving people imagining hours of strenuous stirring over a hot stove. Yes, there is some stirring involved, but it's not that bad and it's often my go to dish when I have no idea what else to make for dinner. I always have Arborio rice and chicken stock on hand, and then I just grab whatever else I have lying around: frozen peas, a few stray pieces of asparagus that snuck out when I was cooking the rest of the bunch, or one time I even threw in a leftover can of pumpkin lingering in my cupboard from Thanksgiving (it actually turned out great). <br />This rendition started out the same way. I had some beautiful shitakes, I added some lemon and thyme and then threw an egg on top for protein and to convince my boyfriend that it was a substantial enough dish to count as a balanced meal and not just a side dish. <br />I think it's great with any type of mushroom: shitakes, cremini, black trumpet and I haven't tried it yet, but it would be wonderful with maitakes.

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