Risotto With Roasted Shallots, Portabella, Radicchio and Parmesa

Recipe by cylee
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Wrap shallots in foil and roast for 65 minutes. Keep wrapped in foil until ready to serve.
  • In large saute pan over medium heat, heat remaining oil and butter. Add mushrooms and onions and saute for 2-3 minutes, stirring frequently.
  • Add rice and thyme and continue cooking for 4-5 minutes, stirring frequently.
  • 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.
  • Cook until al dente.
  • Stir in radicchio and tomatoes.
  • Cook for 1-2 minutes more to wilt radicchio slightly.
  • Stir in parmesan.
  • Serve very hot, harnished with shallots and minced chives.
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