Sun-dried Tomato and Portobello Risotto
shoshana
ingredients
- Mushrooms:
- 4 tablespoons balsamic vinegar
- 1 cup red wine
- 2 garlic cloves, minced
- salt
- pepper
- Risotto:
- 8 portobello mushrooms, stems removed
- 1/2 cup (1 stick) margarine
- 1 large onion, finely chopped
- 2 cups Arborio rice, uncooked
- 1 cup white wine
- 6 cups chicken or vegetable stock
- 6 sun-dried tomatoes, julienned
directions
- 1
In a large glass bowl, combine balsamic vinegar, red wine, garlic, salt, and pepper. Add the mushrooms and marinate for 1 hour. Remove mushrooms and grill or broil for 5 minutes or until tender. Set aside.
- 2
In a large saucepan, melt margarine over medium high heat. Add the chopped onion and saute 4-6 minutes. Add the rice, stirring ofter, for 3-4 minutes. Stir in the white wine. Gradually add borth, stirring in 1 cup at a time, allowing rice to absorb broth before adding more. This will take about 20-30 minutes.
- 3
After liquid is absorbed, add the sundried tomatoes.
- 4
Place a mushroom on each plate. Top with a mound of the risotto. Cut up someof the mushrooms and toss it into the risotto.
Source: mom
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