Wild Mushroom and Roasted Pepper Risotto

*Wild Mushroom and Roasted Pepper Risotto*
Risotto ½ cup olive oil 1 medium sized Florida onion (chopped) 1 ½ cups arborio rice 4 ½ cups hot vegetable stock 1 ½ cups Florida white wine 2 tablespoons butter 1 ½ 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
Heat oil in a heavy pan, add onions and saute 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. *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 saute pan, add garlic, mushrooms, and peppers. Saute for 3-4 minutes. Add wine and reduce. Finish with herbs, salt and pepper. Spoon over hot risotto and top with shaved Parmesan.

Wild Mushroom and Roasted Pepper Risotto

Risotto
½ cup olive oil
1 medium sized Florida onion (chopped)
1 ½ cups arborio rice
4 ½ cups hot vegetable stock
1 ½ cups Florida white wine
2 tablespoons butter
1 ½ 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

Heat oil in a heavy pan, add onions and saute 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.

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 saute pan, add garlic, mushrooms, and peppers. Saute for 3-4 minutes. Add wine and reduce. Finish with herbs, salt and pepper. Spoon over hot risotto and top with shaved Parmesan.