by John Ryan
Serves 2 as a main dish; 4 or 5 as a side dish
This takes advantage of the rich taste of Portobello mushrooms. However, white or brown mushrooms can be substituted. I generally make this as a main course and round out the meal with a green salad, but this makes an excellent side dish for roasted chicken, pork, or beef.
30 to 45 minutes
4 tablespoons olive oil, divided
1 cup diced onion
1 pound Portobello mushrooms
1 tablespoon minced garlic
1 teaspoon dried rosemary, crushed
1 cup Arborio rice
2 cups beef broth
2 cups water
1/2 cup mascarpone or grated parmesan cheese
Grated Parmesan cheese to pass at the table
1. Cook the onions in 2 tablespoons olive oil over medium heat until soft. Stir in the garlic and rosemary and cook a couple minutes. Meanwhile, clean up the portobellos and dice them into 1/2-inch pieces. Turn up the heat and sauté the mushrooms with the onions. You may need to do this in 2 or 3 batches, so keep a big bowl handy for the cooked mushrooms. Set the mushroom/onion mixture aside for the moment.
2. Add a couple more tablespoons olive oil to the pot and stir in the rice until it is translucent. Then start adding the beef broth half a cup at a time. Stir well and adjust your burner so the broth simmers. Each time the broth cooks down to a thick sauce, stir in another half cup. When all the broth is gone, add the water.
3. When the rice is close to done, 15 minutes or so, stir in the mushroom/onion mixture and keep adding water until the rice is done.
4. When the rice is done, stir in the mascarpone or Parmesan. Salt and pepper the risotto to taste. Serve with grated Parmesan on the side.
Both chef and musician, John Ryan wrote the Just Good Food blog from 1996 through 2001.
This page created February 2000
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