Mushroom Risotto with Caramelized Onions

Preheat the oven to 300°F.

Bring water to a boil. Rinse the dried mushrooms to remove any dust, then place them in a heatproof bowl and cover with the boiling water. Set aside to steep.

Finely dice one-quarter of the onion.

Heat half of the olive oil in an ovenproof pot over medium heat. Add the diced onion and garlic, cooking until soft and golden, about 8 minutes. Push to the side, increase heat to medium-high, and add button mushrooms. Cook without stirring for 5 minutes, then flip and cook until browned, about 5 more minutes.

Drain the dried mushrooms, reserving the liquid. Add the mushrooms and rosemary to the pot, sauté briefly, then add the rice. Cook, stirring occasionally, until rice begins to turn transparent, about 4 minutes.

Increase heat to high, add wine, vinegar, broth, and reserved mushroom liquid. Stir to deglaze the pan, then add salt and pepper.

Bring to a boil, cover with a tight-fitting lid, and then transfer to the oven to bake for 35 minutes.

Meanwhile, thinly slice the remaining onions.

Heat the remaining olive oil in a skillet over medium heat, add onions, sprinkle with salt, reduce heat to low, and cook until dark brown, stirring occasionally, for at least 30 minutes.

Remove the risotto from the oven, discard the rosemary sprig, stir, and let stand for 5 minutes. Serve topped with caramelized onions and extra pepper.