*  Exported from  MasterCook  *

                       PORTABELLA MUSHROOM RISOTTO

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.
  
  Posted by:  Vern Hoffman  GOB&G Hangout (314)423-1662
  
  Source:  St. Louis Post-Dispatch Magazine  10/29/95
 


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