Side Pannel
Portabella Mushroom Risotto
Portabella Mushroom Risotto
- Recipe Submitted by ADMIN on 09/26/2007
Category: Italian, Rice, Main Dish, Vegetables
Ingredients List
- ---------------------------------MUSHROOMS---------------------------------
- 2 lg Portobello mushrooms (6 oz)
- 2 tb Olive oil
- 1 tb Minced shallot
- 2 tb Balsamic vinegar
- Salt (to taste)
- Black pepper (to taste)
Directions
MUSHROOM BROTH
1 ts Minced garlic
1 ts Minced shallot
1 tb Olive oil
3 oz Red wine
4 c Vegetable stock
RISOTTO
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
To prepare the mushrooms: Remove stems from mushrooms. Set stems aside
for mushroom broth. Wipe the mushrooms clean with a damp cloth. Combine
olive oil, shallot, balsamic vinegar, salt and pepper. Toss mushroom caps
in the mixture to coat well. Grill or broil mushrooms until tender, about
10 minutes. Cut into nickel-size chunks; set aside. (Mushrooms can be made
ahead and refrigerated).
To prepare mushroom broth: Mince reserved mushroom stems; set aside. Saute
garlic and shallot in the olive oil until translucent. Add minced stems.
Saute a few minutes more. Pour in red wine and increase the heat, stirring
until almost all the wine has evaporated. Add 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.)
To prepare risotto: Cook the onion in the oil until soft but not browned.
Add the rice; stir until it is coated. Cook, stirring, until a toasted
aroma develops. Stir in salt and 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 stock. Cook until the rice is almost
tender and most of the liquid is absorbed. Stir in oil and reserved
mushrooms.
1 ts Minced garlic
1 ts Minced shallot
1 tb Olive oil
3 oz Red wine
4 c Vegetable stock
RISOTTO
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
To prepare the mushrooms: Remove stems from mushrooms. Set stems aside
for mushroom broth. Wipe the mushrooms clean with a damp cloth. Combine
olive oil, shallot, balsamic vinegar, salt and pepper. Toss mushroom caps
in the mixture to coat well. Grill or broil mushrooms until tender, about
10 minutes. Cut into nickel-size chunks; set aside. (Mushrooms can be made
ahead and refrigerated).
To prepare mushroom broth: Mince reserved mushroom stems; set aside. Saute
garlic and shallot in the olive oil until translucent. Add minced stems.
Saute a few minutes more. Pour in red wine and increase the heat, stirring
until almost all the wine has evaporated. Add 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.)
To prepare risotto: Cook the onion in the oil until soft but not browned.
Add the rice; stir until it is coated. Cook, stirring, until a toasted
aroma develops. Stir in salt and 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 stock. Cook until the rice is almost
tender and most of the liquid is absorbed. Stir in oil and reserved
mushrooms.
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