In a wide, heavy-bottomed saucepan saute the onion in the olive oil or butter over a medium-low flame until soft and translucent, about 3 to 5 minutes. Add the mushrooms and garlic and cook until the mushrooms are soft, about 5 minutes.

Add the apple and stir once or twice. Add the rice and cook, stirring constantly, for 1 or 2 minutes, or until the grains begin to turn opaque. Raise the heat to medium high and add 1 cup of simmering stock.

Stir the rice constantly and allow to simmer, but not boil. When all the liquid has been absorbed by the rice, add another 1/2 cup of stock and repeat. Continue this until all stock is used, about 20 to 25 minutes.

Season with salt and pepper. Remove the risotto from the heat and stir in the cheese and thyme. Serve immediately.

Servings: 3

'For an Asian-Italian twist, try Charney's shiitake-apple risotto. Because risottos can come together quickly, Charney recommends having all ingredients ready before starting.'

I cooked this in my pressure cooker, so did all the sauteing and everything as it says, but then added all the liquid (only 2 2/3 cups as evaporation isn't a concern in a pressure cooker) at once, brought it up to high pressure, cooked it for five minutes, and released the pressure. I used only 1 teaspoon of dry thyme, and cooked it along with everything else. When it was done cooking I stirred in about 1 1/2 teaspoons of sherry vinegar in place of the parmesan.