SEAN BEGIN / THE DAILY DISH, FRANKLIN
1/2 Cup Arborio Rice
2 TBSP Chopped Yellow Onion
2 TBSP Olive Oil
½ cup white wine
3 cups Mushroom Stock or vegetable broth
½ cup chopped portabella mushrooms
¼ cup roasted red peppers
1 cup Spinach leaves
2 TBSP Heavy Cream
¼ Cup shredded Fontina Cheese
wild mushroom risotto
2 TBSP softened Butter
Salt /Pepper to taste
2 Tsp fresh basil
1. In a small sauce pan, Heat mushroom stock and keep warm. In a second sauce pan,
sauté mushrooms and onions in olive oil for 3-4 minutes until tender.
2. Add Rice to mushrooms and onions and cook for additional 3-4 minutes.
3. Add Wine to rice mixture and cook until liquid is gone.
4. Add heated broth ¼ cup at a time, stir constantly.
5. Allow liquid to absorb between additions
6. Cook until Rice is almost tender ( approx.. 20 min)
7. Stir in spinach, peppers, butter , cream, basil cheese with salt , pepper and drizzle with
balsamic glaze and top with seared scallop
