Risotto
1/2 cup olive oil
1 medium sized Florida onion (chopped)
1 1/2 cups arborio rice
4 1/2 cups hot vegetable stock
1 1/2 cups Florida white wine
2 tablespoons butter
1 1/2 cups Parmesan cheese (grated)
salt and pepper
1/4 cup olive oil
1 Tbsp. fresh rosemary (chopped)
1/2 tsp. dry thyme
To taste salt and pepper
Wild Mushroom and Roasted Pepper Topping
1/4 cup olive oil
2 garlic cloves
2 cups chopped wild mushrooms (portabello, shiitake, cremini)
2 roasted Florida red bell pepper (peeled, seeded, and sliced)
1/4 cup Florida white wine
fresh parsley, basil, oregano chopped
salt and pepper
shaved Parmesan cheese
|
|
Heat oil in a heavy pan, add onions and sauté for 1 minute. Add rice and stir to coat the rice. Add two cups of the stock, stirring constantly until liquid is absorbed. Add stock one cup at a time stirring until absorbed. Add wine and stir until rice is soft. Finish with butter, cheese, and season to taste with salt and pepper.
Heat oil in a sauté pan, add garlic, mushrooms, and peppers. Sauté for 3-4 minutes. Add wine and reduce. Finish with herbs, salt and pepper. Spoon over hot risotto and top with shaved Parmesan.
|
