Primary Ingredients
2 cups shiitake mushrooms, stems removed and sliced ¼ inch thick
2 cups oyster mushrooms, torn into 1-inch strips
4 cloves garlic, crushed
6 sprigs of fresh thyme
2 tablespoons olive oil
½ yellow onion, diced small
1 ½ cups Arborio rice
½ cup dry white wine
6 cups hot mushroom stock
4 tablespoons extra virgin olive oil
3 tablespoons Parmesan cheese, grated
1 tablespoon butter
½ red onion sliced ⅛ inch thick
½ cup balsamic vinegar
3 tablespoons pine nuts,
toasted and roughly chopped
Salt and white pepper
Primary Technique
- Combine the sliced red onion, balsamic vinegar, and 1 tablespoon of extra virgin olive oil in a shallow baking dish.
- Bake, covered, in a 350°F oven for 40 minutes or until onions are soft and cooked through; remove and cool.
- Roughly chop the onion mixture and add the pine nuts; reserve for use later.
- Heat a sauté pan over high heat with 2 tablespoons of olive oil; add the mushrooms thyme and garlic.
- Sauté the mushrooms until all the moisture evaporates from the pan, season with salt and white pepper.
- When the mushrooms are cool discard the crushed garlic and thyme sprigs; reserve the mushrooms for use later.
- In a heavy bottomed pot, combine 3 tablespoons of extra virgin olive oil and the diced yellow onion.
- Stir over medium heat until the onions are translucent. Add the rice to the onions and cook for two minutes stirring to coat with the oil.
- Add the wine to the pot and cook until all wine is absorbed.
- Slowly add the mushroom stock to the rice about 1 cup at a time stirring constantly between additions until all stock is absorbed and rice is cooked but still a bit al dente, about 25 minutes. Stir in the parmesan cheese to finish.
- Place the risotto in a bowl and top with the warm mushrooms spoon the vinaigrette over and around the mix.
