Rice and Teff Risotto with Saffron and Rainbow Chard

1. Heat stock to simmering.
2. Heat the oil in a 6-quart stockpot over medium heat.
3. Add garlic, onions, saffron, salt and black pepper; sauté for 5 minutes or until the onions soften.
4. Add the shiitake mushrooms, rice, teff. Continue to stir for 3 minutes to blend ingredients.
5. Add 1 cup of hot stock to the rice, teff and mushroom mixture. Adjust the heat to maintain a lively simmer. Continue stirring until the stock is absorbed and then add another cup of stock. Repeat with the stock until the risotto is as tender and as creamy as you like.
6. Stir in the chard and thyme. Taste and adjust the seasonings, if desired.
7. Serve immediately garnished with cheese if desired.

Making your own vegetable stock is easy and adds depth to the flavor of this delectable risotto. Makes 6 ½ cups (you may only need 5 ¼ cups)

1. Bring the vegetables, dried mushrooms, water and bay leaves to a boil in a 6 quart pot.
2. Reduce the heat to medium-low and simmer, covered, for 30 minutes.
3. Strain and discard the vegetables, dried mushrooms and bay leaves.
4. Keep warm on low heat while you make the risotto.