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.
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, 32-Ounce Jars (Pack of 4) and organic: Riceselect Organic Arborio Rice, 32-Ounce Jars (Pack of 4).