RED WINE RISOTTO W/ MUSHROOM MARMALADE

RED WINE RISOTTO W/ MUSHROOM MARMALADE image

Number Of Ingredients 18

Marmalade
3T veg oil
3/4 lb fresh porcini or shitake mushrooms (1/2 diced/1/4 sliced)
1 med shallot, thinly sliced
1 garlic clove, thinly sliced
2T sugar
1T water
3/4C dry red wine
1/2C red wine vinegar
1/2T butter
Risotto
5C chicken stock
1T EVOO
1 small onion minced
1C arborio rice (6 oz)
1/2C dry red wine
1T butter
parmesan cheese & herbs for garnish

Steps:

In large nonstick skillet, heat 1T oil. Add diced mushrooms; season w/ S&P. Cover & cook on med heat 5 min. Uncover & cook, stirring until browned. Transfer mushrooms to plate. In same skillet, heat 1T oil. Add shallot & garlic. Cook low until soft 10 min. Remove from heat & add mushrooms. In small saucepan, simmer sugar & water over med heat washing down sides w/ wet pastry brush until amber 6 min. Add wine & bring to boil, stirring to dissolve sugar. Add vinegar & boil on high until reduced to 1/2 12 min. Stir mixture into skillet & cook over med heat until mushrooms are glazed 3 min Season w salt. In med saucepan, bring chicken stock to simmer; cover & keep warm over low heat. In large saucepan heat oil. Add onion & cook on med 5 min. Stir in rice & cook 2min. Add wine & simmer until almost evaporated. Pour in 1C hot stock. Cook stirring constantly until stock has been absorbed 5 min. Repeat adding 1C stock @ a time & stirring until all of stock has been absorbed. 25 min. Stir in butter & season w/ S&P. Spoon into bowls & top w/ marmalade. Shave parmesan.