Risotto with Portobello Mushrooms, Onions, and Garlic
Mushroom risotto is a classic Italian dish commonly served in the Piedmont region of Italy where rich porcini mushrooms are used.
Serves: 4Hands-on: 35 minutesTotal: 35 minutesDifficulty: Medium
- 4 large portobello mushrooms (3 oz.)
- 6 Tbsp. unsalted butter, divided
- 4 large white onions, peeled and finely chopped
- 10 cloves garlic, finely chopped
- 1½ tsp. salt, divided
- 1 cup arborio rice
- 5 cups vegetable stock
- 2 Tbsp. grated Parmesan cheese
- ½ tsp. freshly ground black pepper
- 2 medium scallions, finely chopped
- Finely chop the stems of the mushrooms. Set the stems aside.
- Slice the Portobello caps very thinly. Heat 1 tablespoon olive oil in a large saucepan. Add the mushrooms and sauté until wilted, about 5 minutes. Remove from the pan and set aside.
- Add 5 tablespoons butter to the pan and sauté the onions and garlic over medium heat until translucent, about 2 minutes. Add the chopped mushroom stems, and sauté a minute longer. Season with 1 teaspoon salt.
- Add the rice. Stir well to coat, then add 1 cup of stock and stir until the liquid is mostly absorbed. Add another cup of stock, stirring constantly, and allow the rice to absorb it. Continue adding stock cup by cup, until all liquid is used, and rice is tender, but still a little firm to the bite in the middle (about 25 minutes). Stir in remaining 1 tablespoon butter and cheese, and season with black pepper and remaining salt. Set aside.
- Divide risotto into 4 bowls, immediately top with the sautéed Portobello caps, and garnish with scallions.