INGREDIENTS:1 cup balsamic vinegar
¼ cup honey
¼ cup unsalted butter
6 oz. each crimini, portabella and button mushrooms, cleaned and sliced
1 yellow onion, diced
1 bay leaf
1 tsp. each chopped fresh thyme, sage and marjoram
1 cup arborio rice
½ cup white wine
1 qt. vegetable or chicken stock, simmering
½ cup fresh or frozen peas
½ cup grated Parmesan cheese
to taste, salt and pepper
8 large outer Royal Rose radicchio leaves, soaked in ice water for 20 minutes
4 oz. enoki mushroomsDIRECTIONS:In a sautT pan over medium-low heat, mix balsamic vinegar and honey. Reduce to a syrup-like consistency. Reserve.
Heat skillet, and add 1 Tbsp. of the butter. When hot, add crimini, portabella, and button mushrooms, and sautT until tender. Reserve.
In a large saucepan, melt remaining butter. Stir in onion and herbs. Cook over low heat until onions are translucent. Add rice; sautT 1 to 2 minutes. Stir in wine; cook until almost dry. Add a ladleful of hot stock, ¼ to ½ cup, to rice and stir well. When the stock has been absorbed, add another ladleful and stir well. Continue adding stock and stirring until all stock has been added and rice is tender, about 18 minutes. Stir in mushrooms, peas and Parmesan cheese. Season to taste with salt and pepper.
Pat dry the radicchio leaves. Lay out flat. Spoon risotto along one edge of leaf and roll up like a wrap. Place fold-side down on serving plate. Drizzle balsamic syrup around wrap. Garnish with a few enoki mushrooms.SERVINGS:8 servingsFrom:From: Executive chef Brandon Miller, Stokes Adobe, Monterey, Calif.PHOTO CREDIT:Photo Credit: MUSHROOM COUNCIL/ROYAL ROSE RADICCHIO