Creamy Mushroom Risotto with Crispy Shallots | Sequoia Grove Winery

Ingredients

• 2 Large — Shallots (peeled and thinly sliced on a mandolin)
• 1/2 cup — All-purpose flour or corn starch
• Vegetable oil, for frying
• 1/2 tsp. — Kosher salt
• 2 tbsp. — Butter, divided
• 2 tbsp. — Olive oil, divided
• 6 – 8 oz — Maitake mushrooms, sliced
• 1/2 — White onion, small dice
• 1 — Clove garlic, minced
• 1 cup — Arborio rice
• 3/4 cup — White Wine
• 4 cups — Vegetable stock or mushroom stock
• 2 – 3 tbsp. — Fresh parsley, chopped
• 1 tsp. — Fresh thyme leaves, chopped
• 1/4 cup — Cream
• 1/4 cup — Grated Pecorino cheese
• Salt
• pepper