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

Ingredients

• 2 cups shiitake mushrooms, stems removed and sliced ¼ inch thick
• 2 cups oyster mushrooms, torn into 1-inch strips
• 4 cloves garlic, crushed
• 6 sprigs of fresh thyme
• 2 tablespoons olive oil
• ½ yellow onion, diced small
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 6 cups hot mushroom stock
• 4 tablespoons extra virgin olive oil
• 3 tablespoons Parmesan cheese, grated
• 1 tablespoon butter
• ½ red onion sliced ⅛ inch thick
• ½ cup balsamic vinegar
• 3 tablespoons pine nuts, toasted and roughly chopped
• Salt and white pepper