Portabella Risotto
Source of Recipe
Internet
List of Ingredients
2 lg Portabella Mushrooms
2 tb Olive Oil
1 tb Minced Shallot
2 tb Balsamic Vinegar
Salt, to taste
Black Pepper, to taste
1 ts Minced Garlic
1 ts Minced Shallot
1 tb Olive Oil
3 oz Red Wine
4 c Vegetable Stock
3 tb Diced Onion
1 tb Olive Oil
1 c Arborio Rice
1/2 ts Salt
1 ts Ground Black Pepper
1 c Warm Vegetable Stock
1 tb Olive Oil
Recipe
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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