INGREDIENTS:1 cup balsamic vinegar ¼ cup honey ¼ cup unsalted butter 6 oz. each crimini, portabella and button mushrooms, cleaned and sliced 1 yellow onion, diced 1 bay leaf 1 tsp. each chopped fresh thyme, sage and marjoram 1 cup arborio rice ½ cup white wine 1 qt. vegetable or chicken stock, simmering ½ cup fresh or frozen peas ½ cup grated Parmesan cheese to taste, salt and pepper 8 large outer Royal Rose radicchio leaves, soaked in ice water for 20 minutes 4 oz. enoki ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.