Risotto With Roasted Shallots, Portabella, Radicchio And Parmesa - cooking recipe

Ingredients

8 ounces shallots (whole)
3 tablespoons olive oil
kosher salt & fresh ground pepper
1 tablespoon unsalted butter
1/2 lb fresh portabella mushroom, diced (about 2 cups)
1/2 cup yellow onion, chopped
1 1/2 cups arborio rice
1 tablespoon fresh thyme, chopped
1/2 cup white wine
4 -5 cups hot chicken stock
1 3/4 cups radicchio, chopped and loosely packed
1 cup tomatoes, seeded and chopped
3/4 cup parmesan cheese, grated
chives, minced, for garnish

Preparation

Preheat oven to 350. Trim ends of shallots. Peel off outer brown layer and cut in half. Coat with 1T olive oil and sprnkle lightly with salt and pepper.
Wrap shallots in foil and roast for 65 minutes. Keep wrapped in foil until ready to serve.
In large saute pan over medium heat, heat remaining oil and butter. Add mushrooms and onions and saute for 2-3 minutes, stirring frequently.
Add rice and thyme and continue cooking for 4-5 minutes, stirring frequently.
Carefully add wine (it will steam up when poured into pan!) and simmer to evaporate. Start adding stock in 1/2 cup increments and slowly stir until mostly evaporated.
Cook until al dente.
Stir in radicchio and tomatoes.
Cook for 1-2 minutes more to wilt radicchio slightly.
Stir in parmesan.
Serve very hot, harnished with shallots and minced chives.