WOW CARAMELIZED ONION AND MUSHROOM RISOTTO ENJOY DAN:

CARAMELIZED ONIONS AND MUSHROOM RISOTTO by CHEF DAN:

Serves 4

 

2 Onions, sliced thinly

1 tablespoon olive oil

2 garlic cloves, minced

6 button mushrooms, washed and sliced

1 cup risotto

1/2-cup BLOOMS Whidbey Blend

3 cups chicken stock

1 tablespoon Balsamic vinegar

1 tablespoon yeast flakes

1 spring fresh rosemary

Kosher salt and freshly ground pepper to taste

1 tablespoon butter

1/4-cup parmesan cheese

 

DIRECTIONS:

 

1.      Heat oil in a fry pan over medium-high heat and when sizzling.

2.      Add onions and cook for 15 to 20 minutes or until caramelized minutes.

3.      Add garlic and cook over medium-heat for 1 minutes.

4.      Turn heat up to medium-high and add mushrooms and sautés for 5-8 minutes.

5.      Add rosemary spring and stir well, sauté for 2 minutes.

6.      Add Bloom’s wine to deglaze the pan.

7.      Add risotto, balsamic vinegar, and chicken broth gradually 1 cup at a time, stirring, until each cup is absorbed.

8.      Cook until rice is tender but still has a bit of resistance when you bite in to it.

9.      Cook about 15-20 minutes.

10.  Remove from heat and remove fresh rosemary and stir in 1 tablespoon butter, yeast flakes, and parmesan cheese, season with salt and pepper.

 

     ENJOY DAN:                       BON-APPETITE!!