Wild Mushroom and Roasted Pepper 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
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.