Instructions: Remove stems from mushrooms. Set stems aside for mushroom broth.

Wipe the mushrooms clean with a damp cloth. Combine 2 tablespoons olive oil, 1 minced shallot, balsamic vinegar, salt and pepper. Toss mushroom caps in the mixture to coat well. Broil mushrooms until tender, about 10 minutes. Cut into nickel-size chunks; set aside.

(Mushrooms can be made ahead and refrigerated).

Mince the reserved mushroom stems; set aside. Saute garlic and 1 minced shallot in 1 tablespoon olive oil until translucent. Add minced mushroom stems. Saute a few minutes more. Pour in red wine and increase the heat, stirring until almost all the wine has evaporated. Add 4 cups stock. Lower the heat and simmer uncovered about 25 to 30 minutes or until the liquid is reduced by one-fourth. Set aside. (Broth can be made ahead and refrigerated. Reheat before using in risotto.)

Cook the onion in 1 tablespoon oil until soft but not browned.

Add the rice; stir until it is coated. Cook, stirring, until a toasted aroma develops. Stir in 1/2 teaspoon salt and 1 teaspoon pepper.

Add the reserved mushroom stock in several additions, stirring the rice frequently and letting most of the stock be absorbed before adding more. If you do not have enough mushroom stock, finish making risotto with vegetable stock. Cook until the rice is almost tender and most of the liquid is absorbed. Stir in 1 tablespoon oil and reserved mushrooms.

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