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Risotto with Roasted Shallots, Portobello Mushrooms, and Radicchio

8 oz. whole shallots
3 tbsp. olive oil
Salt and pepper
1 tbsp. butter
½ lb. Portobello mushrooms, diced
½ cup chopped yellow onion
½ cup Arborio rice
½ tbsp. dried thyme
½ cup white wine
4 ½ cups warmed chicken broth
1 ¾ cups loosely packed chopped radicchio
1 cup seeded, chopped tomatoes (about 1 good sized one)
¾ cup grated Parmigiano-Reggiano
Garnish if you like: minced chives

Preheat oven to 350 degrees. Trim ends of shallots. Peel off outer brown layer and discard. Halve shallots, coat with 1 tbsp. olive oil, and sprinkle with salt and pepper. Wrap shallots loosely in foil and roast fro 65 minutes. Keep wrapped in foil until ready to serve.

In a large sauté pan over medium to medium high heat, heat remaining olive oil and butter. Add mushrooms and onions and sauté for 2-3 minutes, stirring frequently. Add rice and thyme and continue cooking for 4-5 minutes, stirring frequently. Carefully add wine (it will steam up when poured into the hot pan) and simmer until evaporated. Start adding stock one ladle at a time, stirring after each addition until mostly evaporated. Cook until al dente.

Stir in the radicchio and tomatoes. Cook for 1-2 minutes more to wilt radicchio slightly. Stir in Parmigiano. Stir in roasted shallots. -- Mm-Mm-good