Mushroom Risotto and Pine Nut Vinaigrette • St. Francis Winery & Vineyards

Ingredients

• Pair with Syrah
• Combine the sliced red onion, balsamic vinegar, and 1 tablespoon of extra virgin olive oil in a shallow baking dish.
• Bake, covered, in a 350°F oven for 40 minutes or until onions are soft and cooked through; remove and cool.
• Roughly chop the onion mixture and add the pine nuts; reserve for use later.
• Heat a sauté pan over high heat with 2 tablespoons of olive oil; add the mushrooms thyme and garlic.
• Sauté the mushrooms until all the moisture evaporates from the pan, season with salt and white pepper.
• When the mushrooms are cool discard the crushed garlic and thyme sprigs; reserve the mushrooms for use later.
• In a heavy bottomed pot, combine 3 tablespoons of extra virgin olive oil and the diced yellow onion.
• Stir over medium heat until the onions are translucent. Add the rice to the onions and cook for two minutes stirring to coat with the oil.
• Add the wine to the pot and cook until all wine is absorbed.
• Place the risotto in a bowl and top with the warm mushrooms spoon the vinaigrette over and around the mix.