*  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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