Mushroom Risotto in Radicchio Wrap with Balsamic Syrup

At a glance
Royal Rose Product: Radicchio
Serves: 8

Description: Executive Chef Brandon Miller – Stokes Adobe, Monterey, CA


8 cups Royal Rose radicchio, outer leaves only
Immerse in ice bath for 20 minutes to soften bitterness.
Balsamic syrup:
1 cup balsamic vinegar
4 tablespoons honey
Reduce in sauté pan over low-medium heat to syrupy consistency. Let cool.
2 ounces sweet butter
1 sweet yellow onion, diced
1 bay leaf
1 teaspoon fresh thyme, chopped
1 teaspoon fresh sage, chopped
1 teaspoon fresh marjoram, chopped
6 ounces crimini mushrooms, cleaned and medium sliced
6 ounces portobello mushrooms, cleaned and medium sliced
6 ounces button mushrooms, cleaned and medium sliced
4 ounces enoki mushrooms
1 cup arborio rice
1/2 cup white wine
4 cups vegetable or chicken stock, hot
1/2 cup English peas, peeled
1/2 cup grated Parmesan cheese
Salt and pepper to taste

In a large saucepan, melt butter and add onion, bay leaf and herbs. Sweat onions with herbs until sweet and translucent. Add mushrooms and sauté for 10 minutes over medium heat. Add rice and sauté for 2 more minutes.
Add white wine and cook out alcohol. Cooking at medium heat, add hot stock 4 ounces at a time, stirring constantly for 15 minutes or until rice is soft with a firm middle. Add mushrooms and peas, and season to taste with salt and pepper. Cook for 5 more minutes. Finish with Parmesan.
Pat dry the radicchio leaves. Lay them out flat and fill with mushroom risotto, then roll up like a burrito. Place fold side down on a plate and drizzle with balsamic syrup. Garnish with enoki mushrooms. Makes 8 wraps.