Parmesan Portobello Risotto
Pairs Well With
12 oz (1 2/3 cups) Arborio rice
4 cups beef stock (plus 1 cup more, if needed)
1 medium onion, chopped
8 oz Portobello mushrooms, chopped (hen of the woods or trumpet royals)
2 tablespoons butter (or olive oil)
½ cup grated parmesan cheese
4 oz dry red wine (Pinot, of course!)
2 oz cream (your choice of whipping cream or half & half)
salt & pepper to taste
In a heavy, large saucepan, sauté the onion in butter (or olive oil) until golden, then add the rice and stir until well coated. Add mushrooms, wine and 1 cup of beef stock. Cook down slowly, keeping pot covered (no stirring required). When the liquid is absorbed, add another cup of beef stock and continue until all of the stock has been used. Add salt & pepper to taste. Stir in the cheese until melted, followed by the cream. Remove from heat, cover and set aside for 2 minutes before serving with remaining wine.
Serves four as a side or two as a main dish.
Our customer Neal Shact contributed this recipe and as a result is a winner in our contest. It can either be enjoyed as an entrée or as a side dish. Merry served it recently with husband Ken's Pescado Veracruzano, fresh broccoli from their garden and a bottle of Sonoma Coast Pinot Noir. Merry's adaptations are shown in parentheses.