Portobello Risotto
A recipe for Portobello Risotto! This creamy risotto is wonderfully flavored with sliced portobello mushrooms, parmesan, and fresh herbs.
Servings 2 -4 Servings
Ingredients
- 2 tablespoons (30 milliliters) olive oil
- 1 small onion peeled and chopped
- 2 large portobello mushrooms about 12 ounces (340 grams), thinly sliced and chopped into 1 inch (2.5 centimeter) pieces
- 2 cloves garlic peeled and minced
- 2 sprigs fresh thyme stems discarded
- Salt and freshly ground black pepper to taste
- 1 1/4 cups (240 grams) uncooked Arborio rice
- 1/3 cup (80 milliliters) white wine
- 4 1/4 cups (1 liter) hot vegetable broth
- 2 tablespoons (30 grams) unsalted butter
- 1 ounce (28 grams) freshly grated Parmesan cheese plus more for garnish
- Fresh parsley for garnish
Instructions
- In a large pan, drizzle the olive oil over medium heat.
- Add the onion and cook, stirring often, until softened and translucent.
- Gently toss in the mushroom slices and cook, stirring only occasionally, until darkened and beginning to soften.
- Stir in the garlic and thyme. Season with salt and freshly ground pepper.
- Once fragrant, add the rice and toss until lightly toasted, about 2-3 minutes.
- Pour in the wine and cook until absorbed by the rice.
- Add 1/2 cup (120 milliliters) of the vegetable broth and continue to cook, stirring frequently, until most of the broth has been absorbed.
- Add another 1/2 cup (120 milliliters) of broth, repeating the process of adding broth and stirring until absorbed, until the rice is tender, al dente, and the mixture is creamy.
- Stir in the butter, then remove from heat.
- Stir in the Parmesan, season to taste with more salt and pepper if needed, then serve immediately with a sprinkling of additional Parmesan and fresh parsley.