By Angelika Hanna
Prep Time: Approx. 15 min
Cook Time: Approx. 55 min
Total Time: Approx. 1 h 10 min
Yield: 4 -6 servings
Cuisine: Italian/North American
Author: Angelika Hanna / Zest4Food
- 1/2 ounce dried wild mushrooms, boiled
- Extra virgin cold pressed olive oil
- 3 medium cooking onions, chopped
- 4 cloves garlic, minced (optional)
- 8 ounces cremini mushrooms, sliced
- 1 tsp dried rosemary
- 1 cup Arborio or short-grain white rice
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 2 tablespoons balsamic vinegar
- 2 cups vegetable broth
- Salt and freshly ground black pepper, to taste
- Rinse the dried wild mushrooms to remove any dust or grit.
- Place the mushrooms in a small pot with water and bring to boil. Set aside.
- Heat some olive oil in an ovenproof pan or Dutch oven over medium heat.
- Add two of the diced onion and cook, stirring occasionally, until soft and golden, about 8 min. If you use garlic, add it at this point and cook for 1 min.
- Remove the onions from the pan.
- Turn the heat up to medium-high. Add the cremini mushrooms and cook for 5 min. without stirring. Flip the mushrooms and cook until they are brown approx. 5 more min.
- Drain the wild mushrooms, reserving the liquid.
- Add the wild mushrooms and rosemary to the pan and sauté for approx. 5 min.
- Add the rice and cook, stirring once or twice, until it begins to turn transparent, approx. 4 minutes.
- Turn the heat to high and add the white wine, balsamic vinegar, broth, and reserved mushroom liquid. Stir in the salt and pepper.
- Bring to a boil.
- Preheat the oven to 300 degrees Fahrenheit.
- Cover the pan with a tight-fitting lid and put it in the oven to bake for 30 min.
- In a medium cast iron skillet or regular frying pan, heat some olive oil over medium heat.
- Add the remaining onions and sprinkle with salt to taste.
- Reduce the heat to low and cook, stirring occasionally, until the onions turn brown and crisp.
- When the risotto has finished baking, stir and let rest uncovered for 5 min. before serving.
- Sprinkle with the caramelized onions, extra pepper to taste.