I received some gorgeous Portobello mushrooms in my CSA box. Two of them were huge, about 6 inches or so across. It has been a while since I have made a risotto recipe, and have yet to add one to the blog, so I made this one with the mushrooms and rosemary from my garden. It was a definite hit with Evan. He loves mushrooms and the creaminess of the risotto was easy enough for him to eat without causing more pain from his teething.
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Portobello Risotto is a fairly easy dish without much prep work, but you can’t leave it. You have to continuously stir the rice as it absorbs the wine and stock and watch the fluid levels. Add more stock once the previous amount has thickened and reduced, but not completely evaporated.
I used Arborio rice. Arborio is an Italian short grain rice that becomes creamy as it cooks. I have been able to find it at many supermarkets. It is also available on Amazon: RiceSelect Arborio Rice.
Adapted from Erinnish
- 2 tablespoons olive oil
- 1 small onion chopped
- 1 clove garlic minced
- 1 teaspoon finely chopped rosemary
- 2 large portobello mushrooms thinly sliced and chopped into 1 inch pieces
- 1/2 cup Arborio rice
- 1/4 cup white wine
- 1 1/2-2 cups hot chicken or beef broth
- 1/4 cup freshly grated Parmesan cheese
- salt and pepper to taste
- In a large pan, drizzle olive oil over medium heat. Add onions and cook, stirring often, until softened and translucent. Stir in the garlic and rosemary. Cook until fragrant, about 1 minute. Add the mushrooms and cook until beginning to soften and darken in color.
- Stir in the rice and cook until translucent. While stirring continuously, pour in the wine. Cook until the liquid disappears. Continue to stir and pour in the stock, 1/2 cup at a time, waiting until the stock is reduced and thickened before adding more. Stir constantly until rice is tender, 15-20 minutes.
- Remove from heat and season with Parmesan, salt, and pepper. Serve immediately.