Chick'n Scallopini with Wild Mushroom Risotto

[u]Risotto[/u]:1. In a bowl, place mushrooms. Cover with boiling water and let sit for 10 minutes, or until soft. Remove from water and slice, reserving the water. (If using bullion to make vegetable broth, add 1 bouillon cube to mushroom soaking water and enough additional water to for 2 cups total.)
2. Tn a skillet over medium-high heat, heat 2 tablespoons of olive oil. Add onions and salt; saute until the onions are soft.
3. Add another 2 tablespoons of oil, mushrooms, and garlic; saute 5 minutes.
4. Add the rice, basil, parsley, rosemary, vegan Parmesan, pepper, and salt; saute until the rice starts to brown, stirring constantly.
5. Add a ladle full of broth at a time, stirring until all the liquid has been absorbed. Repeat the process until all the broth has been used.
[u]Chickn[/u]:1. To a skillet over medium heat, heat 1 tablespoon oil. Add onion and saute until caramelized.
2. Stir in garlic and thyme, then add scallopini; cook until scallopini is golden brown.
3. Add wine to deglaze. As wine is cooking down, add lemon juice. Remove scallopini, slice in thin strips, then transfer to oven-proof pan.
4. Top strips with caramelized onions, wine reduction, and vegan mozzarella; bake in oven at 200 degrees F to melt cheese, about 5 minutes.
5. Remove and place atop risotto. Sprinkle basil over dish.
Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2011/08/chickn-scallopini-with-wild-mushro...