Risotto With Roasted Shallots, Portabella, Radicchio And Parmesa

Total Time: 1 hr 35 mins Preparation Time: 30 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 4
• 8 ounces shallots (whole)
• 3 tablespoons olive oil
• kosher salt & fresh ground pepper
• 1 tablespoon unsalted butter
• 1/2 lb fresh portabella mushroom, diced (about 2 cups)
• 1/2 cup yellow onion, chopped
• 1 1/2 cups arborio rice
• 1 tablespoon fresh thyme, chopped
• 1/2 cup wine
• 4 -5 cups hot chicken stock
• 1 3/4 cups radicchio, chopped and loosely packed
• 1 cup tomato, seeded and chopped
• 3/4 cup parmesan cheese, grated
• chives, minced, for garnish

Recipe

• 1 preheat oven to 350. trim ends of shallots. peel off outer brown layer and cut in half. coat with 1t olive oil and sprnkle lightly with salt and pepper.
• 2 wrap shallots in foil and roast for 65 minutes. keep wrapped in foil until ready to serve.
• 3 in large saute pan over medium heat, heat remaining oil and butter. add mushrooms and onions and saute for 2-3 minutes, stirring frequently.
• 4 add rice and thyme and continue cooking for 4-5 minutes, stirring frequently.
• 5 carefully add wine (it will steam up when poured into pan!) and simmer to evaporate. start adding stock in 1/2 cup increments and slowly stir until mostly evaporated.
• 6 cook until al dente.
• 7 stir in radicchio and tomatoes.
• 8 cook for 1-2 minutes more to wilt radicchio slightly.
• 9 stir in parmesan.
• 10 serve very hot, harnished with shallots and minced chives.