Mushroom Risotto with Balsamic Caramelized Onions

Ingredients:

6 c. Vegetable broth

3 tbsp. Olive oil, divided

1 lb. Oyster mushrooms, thinly sliced

2 Shallots, diced

1 lg Onion, sliced

1 ½ c. Arborio rice

½ c. Dry white wine

1 tbsp. Balsamic

4 tbsp. Butter

⅓ c. Grated Parmesan cheese

Salt and pepper to taste

Step 1:

In a saucepan, warm the broth over low heat. Add 1 tbsp of butter to a frying pan and start cooking onions on medium heat

Step 2:

Warm 2 tbsp Olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, cook until soft and until all liquid has been released. Remove mushrooms and the liquid and set aside.

Step 3:

Add 1 tbsp Olive oil to the skillet and stir in the Shallots. Cook for 1 minute. Add rice, stirring to coat with oil, for 2 minutes. When the rice has browned slightly, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 c. of broth to the rice and stir until the broth is absorbed. Add broth ½ c. at a time while stirring continually until the liquid is absorbed, and the rice is al dente, about 15 to 20 minutes.

Step 4:

Remove from heat, stir in mushrooms with their liquid, 3 tbsp of butter, and parmesan. Season with salt and pepper to taste.

Step 5:

Cook onions until fully caramelized, should be browned and will have reduced in volume substantially. Turn off the heat and add balsamic. Stir well until onions are fully coated. Plate the risotto and top with caramelized onions.