Risotto with Roasted Shallots, Portobello Mushrooms, Radiccio and Parmesan Cheese Adapted by permission from The Wine Lovers' Cookbook* by Sid Goldstein. Ingredients: 8 ounces whole shallots 3 tablespoons olive oil Kosher salt and ground black pepper 1 tablespoon unsalted butter 1/2 pound Portobello mushrooms, diced (abt 2 cups) 1/2 cup chopped yellow onion 1-1/2 cup Arborio rice 1 tablespoon chopped fresh thyme (1/2 Tbsp dried) 1/2 cup Deaver Vineyards Chardonnay* 4-5 cups hot chicken stock 1-3/4 cups loosely packed chopped radicchio 1 cup seeded, chopped tomatoes 3/4 cup grated Parmesan cheese Preparation: Preheat oven to 350 degrees F. Trim ends of shallots. Peel off outer brown layer and discard. Halve shallots, coat with 1 tablespoon olive oil and sprinkle lightly with salt and pepper. Wrap shallots loosely in foil and roast for 65 minutes. Keep wrapped in foil until ready to serve. In a large saute pan over medium heat, heat remaining olive oil and butter. Add mushrooms and onion and saute for 2 to 3 minutes, stirring frequently. Add rice and thyme and continue cooking for 4 to 5 minutes, stirring frequently. Carefully add wine (it may steam up when poured into hot pan) and simmer to evaporate. Start adding stock in 1/2 cup increments and slowly stir until mostly evaporated. Cook until al dente. Stir in radicchio and tomatoes. Cook for 1 to 2 minutes to wilt radicchio slightly. Stir in Parmesan cheese. Serve very hot in soup bowls, garnished with shallots and minced chives. Serves 6 as an appetizer or 4 as an entree. *Available online at www.DeaverVineyard.com Tested by Kristi Santens