Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Italian
Rice Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----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)
-----MUSHROOM BROTH-----
1 t Minced garlic
1 t 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 t 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.
