Portabella Mushroom Risotto
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Portabella Mushroom Risotto
  Risotto    Italian    Rice    Vegetables    Mushrooms  
Last updated 6/12/2012 1:02:59 AM. Recipe ID 26668. Report a problem with this recipe.
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      Title: Portabella mushroom risotto
 Categories: Main dish, Italian, Rice, Vegetables
      Yield: 6 Servings
 
MMMMM-------------------------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)

MMMMM-----------------------MUSHROOM BROTH----------------------------
      1 ts Minced garlic
      1 ts Minced shallot
      1 tb Olive oil
      3 oz Red wine
      4 c  Vegetable stock

MMMMM--------------------------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.
  
  Posted 




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Recipe ID 26668 (Apr 03, 2005)

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